Cucumber-Tomato Bruschetta In Phyllo Cups
This delightful appetizer features a refreshing blend of diced cucumber, juicy tomato, and zesty red onion, all tossed in a creamy sour cream and cream cheese mixture. Nestled in crispy phyllo cups, this bruschetta is garnished with fresh chives, making it a perfect bite-sized treat for any gathering.
— Constant Cookbook
Ingredients
- 1 medium cucumber, finely diced
- 1 tomato, seeded and finely diced
- 1 small red onion, finely diced
- ¼ cup Breakstone's Sour Cream
- 3 Tablespoons cream cheese, softened at room temperature
- 2 teaspoons lemon juice
- 2 Tablespoons finely chopped chives
- 2 Tablespoons finely chopped parsley
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 packages phyllo cups (found in the freezer section)
Instructions
- 1. Remove phyllo cups package from freezer – they will come to room temperature while you assemble the rest of the appetizer.
- 2. In a medium bowl, toss the cucumber, tomato and onion to combine.
- 3. Using a spoon, mix the sour cream and cream cheese in a small bowl. until thoroughly combined. Stir in lemon juice, salt, pepper, chives and parsley.
- 4. Toss the vegetables with the sour cream mixture to combine.
- 5. Spoon the bruschetta into each phyllo cup, filling each evenly.
- 6. Top with finely chopped chives and serve.
Prep Time
PT20M
Yield
30 appetizers
Nutrition
- Calories: 64 kcal
- Carbohydrate Content: 2 g
- Fat Content: 1 g
- Cholesterol Content: 2 mg
- Sodium Content: 52 mg
- Serving Size: 1 serving
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