Sunny Brie Bites
Servings: 15 appetizers
Time: Prep: 5 minutes, Bake: 8-10
Hardware: Measuring spoons, mixing bowl, spoons, baking sheet
Ingredients
- 15 ounces of brie (rind removed)
- 15 mini phyllo cups (I use Athens Mini Fillo Shells)
- 8 teaspoons orange preserves
- Defrost the phyllo cups according to package directions.
- Preheat the oven to 350°F.
- Place one ounce brie in each cup.
- Bake for 8-10 minutes or until golden brown.
- Top each bite with ½ teaspoon orange preserves.
- Serve warm.
Curry Goat Cheese Bites
Servings: 15 appetizers
Time: Prep: 5 minutes, Bake: 8-10
Hardware: Measuring spoons, mixing bowl, spoons, piping bag*, baking sheet
Ingredients
- 8 ounces chevre
- 6 ounces cream cheese
- 2 tablespoons sour cream
- 2 tablespoons yellow curry powder
- 15 mini phyllo cups
- Defrost the phyllo cups according to package directions.
- Preheat the oven to 350°F.
- Mix the cheeses, sour cream, and curry powder until thoroughly combined.
- Place the mixture in the pastry bag. Pipe about one ounce of filling into each cup.
- Bake for 8-10 minutes or until golden brown.
- Serve warm.
_______________________________________
Mediterranean Cheese Bites
Servings: 15 appetizers
Time: Prep: 5 minutes, Bake: 8-10
Hardware: Measuring spoons, mixing bowl, cutting board, knife, baking sheet
Ingredients
- 15 ounces of tomato, basil feta cheese
- 15 mini phyllo cups
- 8 teaspoons pesto
- 2 tablespoons toasted pine nuts
- Defrost the phyllo cups according to package directions.
- Preheat the oven to 350°F.
- Place one ounce crumbled feta in each cup.
- Bake for 8-10 minutes or until golden brown.
- Top each bite with ½ teaspoon pesto.
- Roughly chop the pine nuts. Garnish the bites with chopped nuts.
- Serve warm.
Honey Nut Bites
Servings: 15 appetizers
Time: Prep: 10 minutes, Cook: 8-10
Hardware: Measuring spoons, mixing bowl, spoons, small skillet
Ingredients
- ½ stick salted butter
- 3 tablespoon honey
- 3 tablespoons brown sugar
- 15 walnut halves
- 12 ounces cream cheese
- 3 tablespoons powdered sugar
- 1 tablespoon Mirin
- 15 mini phyllo cups (I use Athens Mini Fillo Shells)
- Defrost the phyllo cups according to package directions.
- Heat the butter, honey, and the brown sugar in the skillet on medium high. Stir until everything melts. Then turn the pan to medium low and add the walnut halves. Simmer for 5 minutes. Allow the walnuts to cool.
- While the nuts are cooling, mix the cream cheese, powdered sugar, and Mirin.
- Evenly divide the cream cheese mixture in the phyllo cups.
- Top each bite with a walnut half and some of the honey mixture.
No comments:
Post a Comment