I love using those little phyllo mini cups that you can find in the freezer section of most grocery stores. They're great for quick appetizers and miniature desserts. This time I put a sort of caprese salad into them for a tasty summer appetizer. This recipe makes much more jam than you'll need for the number I made, but the jam is great spread on baguette slices also.

Makes 15 appetizers with lots of tomato-basil jam to spare for more

For the tomato-basil jam:

• 5 large ripe Roma tomatoes peeled, seeded and cut into a fine dice
• 8 large basil leaves, finely sliced
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon salt
• 2 more finely sliced basil leaves

In a small to medium sauce pan add the tomatoes, 8 basil leaves, sugar and salt. Cook over medium heat, stirring often until the mixture thickens up, about 15 to 20 minutes. If the tomatoes don't all break up, use a potato masher or similar utensil to finish breaking them up. Remove from the heat and cool to room temperature. Stir inl the 2 sliced basil leaves, cover and refrigerate for at least a few hours. The mixture will thicken a little more.

Putting it all together:

• 3-4 ounces fresh mozzarella cheese, cut in a 1/4 inch dice
• 4 basil leaves, thinly sliced
• 1 tablespoon extra virgin olive oil
• Salt for seasoning
• Some of the tomato-basil jam
• 1 package mini phyllo shells(15)

1. Just before serving, mix the cheese, basil, olive and salt together making sure the cheese is thoroughly coated with the oil. Add a little salt to taste.
2. Take the mini phyllo shells out of the freezer .Spoon the tomato-basil jam into the mini phyllo shells almost to the top. Place a few cubes of the basil marinated cheese on each and serve immediately.