Bruschetta Two Ways in Filo Cups

Bruschetta is one of my favorite foods, it's one of those things that you can change up infinite ways and still have it be fabulous. This post will have 2 different kinds, both shown served in Filo Dough cups, but of course they are equally delicious on some toasted Italian bread, on top of a burger or chicken sandwich, or even with tortilla chips as a dip! Don't be afraid to experiment with the recipe either, sometimes you can make a good thing even better!

Tomato Avocado Bruschetta

Serves 12

1 8 oz container of grape tomatoes, quartered
1 Ripe Haas Avocado, diced into small squares
1 TBS Good Quality Extra Virgin Olive Oil
2 TBS Good Quality Balsamic Vinegar
1/4 C Grated Parmesan
1 Clove Garlic Grated (Optional)
1 Handful Basil, Finely Chopped
Salt and Fresh Ground Pepper to Taste
2 Packages of Athenos Filo Cups

Preheat oven to 400 degrees

In a bowl mix the Tomatoes, Avocado, Olive oil and toss until coated. Then add Garlic, Salt, Pepper, Parmesan, Basil, and Balsamic and toss to coat again.

Line your Filo cups up on a cookie sheet and pop into the oven for 4 or 5 minutes, until crispy and golden brown. They do not need to spend much time in there, and this step can actually be skipped all together if you're short on time. I like to put them in just to crisp them up and give that good crunch.

Let set aside until cool to the touch, then fill each cup with a teaspoon of bruschetta. You can serve as is, or grate some Parmesan over the top for garnish.

Notes: You can substitute Florida Avocado's for the Haas variety, but I find that the flavor of a Haas is much richer and produces a better product.

If you want to change it up a bit you can replace the Balsamic with Lemon juice, and the Basil with Cilantro. It's delicious both ways.

Caprese Bruschetta

Serves 12

1 8 oz container of grape tomatoes, quartered
1 Large Ball of Fresh Mozzerella (or 2 small)
1 Large Vidalia Onion, Finely Diced
1 TBS Good Quality Extra Virgin Olive Oil, Divided
2 TBS Good Quality Balsamic Vinegar
1/4 C Grated Parmesan
1 Clove Garlic Grated (Optional)

1 Handful Basil, Finely Chopped
Salt and Fresh Ground Pepper to Taste
2 Packages of Athenos Filo Cups

Preheat oven to 400 degrees

In a small saute pan add 1 TBS Olive Oil  and Onion. Cook over Medium/Low heat until onions are Translucent.  Add the Garlic and continue to cook  until Onions are Caramalized. Once finished transfer the mixture to a plate and spread evenly so it will quickly cool to room temperature.

In a bowl mix the Tomatoes, Mozzarella Cheese, Onions and Basil until well coated. Add  Salt, Pepper, Parmesan and Balsamic and toss to coat again.


Line your Filo cups up on a cookie sheet and pop into the oven for 4 or 5 minutes, until crispy and golden brown. They do not need to spend much time in there, and this step can actually be skipped all together if you're short on time. I like to put them in just to crisp them up and give that good crunch.


Let set aside until cool to the touch, then fill each cup with a teaspoon of bruschetta. You can serve as is, or grate some Parmesan over the top for garnish.

Notes: If you want to skip the onions step, you can, but they do add a nice sweetness to the mixture. If you omit the onions then just add the grated garlic directly into the bowl with the rest of the ingredients.