For best results, allow feta and cream cheese to reach room temperature before you begin.
To make the whipped feta, crumble feta into the bowl of a food processor and pulse until only itty bitty crumbs remain.
Add remaining whipped feta ingredients and blend, scraping down the sides if needed.
Place filling in a small plastic bag (or piping bag) and use a baking spatula to press the mixture into one of the corners. Cut the corner of the bag and pipe filling into phyllo shells, filling each about 1/2 to 3/4 full.
For the bruschetta topping, chop cherry tomatoes into quarters (or simply dice larger tomatoes) and add as much fresh chopped basil as you'd like.
Add tomato-basil mixture to each whipped feta filled cup and garnish with extra basil and/or crumbled feta cheese. (I love the look and taste of both!) Before serving, drizzle with balsamic glaze. Enjoy!
No cherry tomatoes? No problem! As long as they’re juicy and ripe any variety of tomatoes will do!
Both the whipped feta filling and the basil-tomato mixture can be made the day before. I like to fill a piping bag with the whipped feta and store it in the fridge until I need it. Once I'm ready, I'll allow it to come to room temperature (to soften it up) and then pipe out the phyllo cups and top with the bruschetta topping, saving the balsamic for just before serving. I'll do this up to 3-4 hours in advance (any longer will start to yield soggy results) and the keep them assembled on a sheet pan until they're needed.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!