Peach & Ricotta in Phyllo Cups

Phyllo cups + cheese + fruit + herb = perfection. Last time I did brie & cranberry & rosemary and now this got a summery twist with ricotta & peach & basil. My peach could have been more ripe, but I was excited and gave it the benefit of the doubt. 

The Three Bite Rule - Peach & Ricotta Phyllo Cups

Peach & Ricotta Phyllo Cups
Ingredients: (serves ~6)

1 package of phyllo cups (usually ~15 per pkg)
1 peach (or plum or cherry)
1/4 cup ricotta cheese
~6 basil leaves
1-2 tbs olive oil

Crisp the phyllo cups according to the package (~4 minutes @ 350 degrees, I used the toaster oven)
Chop the peach into small cubes, chiffonade the basil (roll & slice into ribbons) and toss together with a little olive oil and a dash of pepper
Spoon ricotta into each cup and top with the peach & basil mixture. 

The Three Bite Rule - Peach & Ricotta Phyllo Cups

I do wish the peach were more ripe – I mistook ripeness on one side with a bruise. This combo was light and was great together. I threw a few tomatoes & basil into a few too. The kids ate them but might not request them specifically. I honestly thought they’d go more for the tomato but both ate the peach ones. 

It could also go onto a crostini – toast & assemble by the grill! Phyllo cups (freezer section, by pie crust & puff pastry) are just such a perfect bite and take zero effort so my loyalty lies there.

Leftover ricotta? (Freeze it if you’ll cook it) Or use it for: 
a summery pasta with zucchini & mint

tomato ricotta pie

chicken parm turnovers

I often have it on toast/bagels in place of cream cheese!

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