Cucumber-Tomato Bruschetta in Phyllo Cups

In the past few days, I have become very excited about Fall -- I'm not sure if its the cool(er) temps in Chicago this week or the fact that the first Ohio State football game is just a few weeks away.  BUT for now, I'm going to share this great summer appetizer with you.  Easy enough to throw together for a last minute gathering, but impressive enough to share with guests.

Cucumber-Tomato Bruschetta in Phyllo Cups
Source: Brown Eyed Baker
Yield: 30 appetizers
Prep Time: 20 minutes

1 medium cucumber, finely diced
1 tomato, seeded and finely diced
1 small red onion, finely diced
¼ cup Breakstone’s Sour Cream
3 Tablespoons cream cheese, softened at room temperature
2 teaspoons lemon juice
2 Tablespoons finely chopped chives
2 Tablespoons finely chopped parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 packages phyllo cups (found in the freezer section)

1. Remove phyllo cups package from freezer – they will come to room temperature while you assemble the rest of the appetizer.

2. In a medium bowl, toss the cucumber, tomato and onion to combine.

3. Using a spoon, mix the sour cream and cream cheese in a small bowl. until thoroughly combined. Stir in lemon juice, salt, pepper, chives and parsley.

4. Toss the vegetables with the sour cream mixture to combine.

5. Spoon the bruschetta into each phyllo cup, filling each evenly.

6. Top with finely chopped chives and serve.