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Create impressive appetizers in no time with this super easy recipe from
If you read these things, you know that I periodically rave about the versatility and convenience of the old reliable frozen mini phyllo shells. Well, here I go again. After moving our entire operation to central Virginia I was too pooped to do anything fancy, but wanted some kind of little bites to serve with end-of-moving-day cocktails. These fit the bill perfectly.
(Makes 30 appetizers)
2 packages (1.9 ounces each) frozen mini phyllo shells
4 ounces Brie cheese, cut into ½-inch pieces
¼ cup dried cherries
¼ cup dried apricots, coarsely chopped
¼ cup sliced almonds
1 tablespoon honey
1 tablespoon cider vinegar
½ teaspoon fresh thyme leaves, chopped
Pinch each of salt and pepper
1. Heat oven to 350 degrees. Spread phyllo cups over a large baking sheet. Bake for 5 minutes.
2. In a large bowl, toss together the Brie, cherries, apricot pieces, and almonds.
3. In a small bowl, whisk together honey, vinegar, thyme, salt and pepper. Pour over Brie mixture and toss to combine.
4. Spoon a small amount of Brie mixture into each cup. Bake for an additional 5 minutes. Serve warm.
Now that we’re in horse country we’ve begun designing a line of gifts for horse lovers. Click here to see what we’ve got so far!