Peach Mozzarella Tarts - cooking recipe

Ingredients

5 sheets phyllo dough
4 None peaches, pitted and sliced
12 oz fresh buffalo mozzarella, torn
8 None thin slices prosciutto, torn
1/4 cup basil leaves
None None Balsamic glaze, extra-virgin olive oil, to serve

Preparation

Preheat the oven to 400\u00b0F. Lightly grease 8 cups of two 6-cup Texan muffin pans.
Layer phyllo sheets, spraying each with no stick cooking spray. Cut phyllo stack into eight squares. Press squares into prepared muffin pans. Bake 8-10 mins, until golden and crisp. Cool.
Fill each crust with peach, mozzarella and prosciutto. Season to taste. Top with basil leaves. Drizzle with balsamic glaze and oil to serve.