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pesto and sun-dried tomato phyllo cups on a ceramic plate, crisp golden shells filled with creamy white ricotta swirled with green basil pesto and deep red chopped sun-dried tomatoes, small basil leaf on top, natural light, shallow depth of field, home kitchen counter

Pesto and Sun-Dried Tomato Cups

Big flavor from basic ingredients! Basil pesto, chewy sun-dried tomatoes, and a bit of ricotta cheese to pull it together.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 15 cups
Ingredients Method Notes

Ingredients
  

  • 15 mini phyllo cups pre-baked
  • 1/2 cup ricotta
  • 3 tbsp basil pesto
  • 1/3 cup sun-dried tomatoes oil-packed, chopped
  • 2 tbsp grated parmesan
  • 15 small basil leaves optional

Method
 

  1. Stir the ricotta with parmesan until smooth.
  2. Spoon the ricotta into each phyllo cup.
  3. Top with a small spoon of pesto and a few chopped sun-dried tomatoes.
  4. Finish with a basil leaf. Serve at room temperature.

Notes

Warm these in a 350°F oven for 5 minutes if you'd rather serve them hot.