Inpatskitchen's tomato-basil jam bites are a delicious celebration of summer. Look for ripe or overripe tomatoes to make the jam, as juicier tomatoes will resign to a spreadable consistency at a faster rate. Creamy fresh mozzarella coated in olive oil and basil ribbons rounds out this one-bite take on the classic caprese salad. Note: Briefly heating the phyllo shells in the oven before filling them takes the freezer's chill off and adds a pleasing crunch, which also helps them hold up better to the filling.
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:
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: