1 package mini phyllo shells
2 Roma tomatoes, seeded and diced
2 tbs extra virgin olive oil
1 tbs balsamic vinegar
1/4 cup basil, sliced thin
1/4 tsp salt
1/4 black pepper
1 package simple root herb and cream cheese, room temperature
Crisp the phyllo shells in the oven according to the package directions.
In a small bowl combine the tomatoes, olive oil, balsamic vinegar, salt, and pepper. Marinate for 10 min.
Transfer the cream cheese to a zip lock bag or pastry bag. Snip the end and pipe 1-2 teaspoons of the cream cheese into the phyllo cups. Top each cup with 1 tsp tomato mixture and garnish with the basil strips. Serve immediately