SUN-DRIED TOMATO CAPRESE PHYLLO SHELLS

Ingredients

8 oz. fresh mozzarella ball, ¼" diced
3 Tablespoons oil-packed, sun-dried tomatoes, patted dry and 1/8" diced
2 Tablespoons fresh basil, thinly sliced strips
1½ Tablespoons white balsamic vinegar
1½ Tablespoons extra virgin olive oil
30 Athens® Mini Fillo Shells (2 boxes)
Flake sea salt, to garnish

In a medium, non-metal, mixing bowl, combine mozzarella, sun-dried tomatoes, 1 Tablespoon basil, vinegar and oil. Mix thoroughly. Fill mini shells with one heaping teaspoon of mixture. Garnish with flake sea salt and the remaining basil. Serve.