Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 350°F. Prepare the beets for roasting by placing them in a tinfoil package (tightly sealed so the beets can steam) on a baking sheet and cook for about 1 hour until the beets can be easily pierced with a fork.

When the beets are cool enough to handle, peel them, and then finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice them.

Measure the balsamic and sugar into a small pot.

Finely chop the cherry tomatoes, and finely mince the garlic.

Roll up the basil leaves, and finely Chiffonade is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips.chiffonade them into nice ribbons.

Melt ½ cup butter over medium heat in a small pot.

Preheat the oven to 350°F.

To make the phyllo tarts, lay a piece of phyllo on the cutting board, and brush it well with melted butter. Add another piece of phyllo on top, and again brush well with more butter. Add one more piece of phyllo on top. Cut the phyllo into squares, about 2 inches x 2 inches.

Gently press each phyllo square into a muffin tin and cook for 6 – 7 minutes until tartlets are golden brown.

Heat the balsamic and sugar over medium heat, and bring to a boil. Reduce by about half, then transfer to a bowl and let cool. Whisk in the olive oil, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper to taste.

Toss the tomatoes, garlic, roasted beets, and basil with enough dressing to taste, and fill the bruschetta into the phyllo cups and serve.