You can find the original at Give me some oven.
1/2 cup balsamic vinegar
1 (15-count) package mini phyllo cups
15 grape or cherry tomatoes, halved
4 ounces fresh mozzarella, diced
4 large fresh basil leaves, cut into a chiffonade
In a small saucepan boil the balsamic vinegar over medium-high heat. Reduce heat to medium-low and simmer for about 5 minutes, or until reduced by half. Remove from heat and allow to cool. It should be nice and syrupy.
Portion the tomatoes, mozzarella and fresh basil between the phyllo cups. Drizzle with the reduced balsamic vinegar. Serve immediately.
Since I forgot to take pictures on Saturday, I recreated them yesterday. These were sooooooo good! I probably could have eaten a dozen of them.