Recipes
Phyllo Crisps with Sundried Tomatoes
MAKES 36 CUPS
Perfect hors d’oeuvres for a cocktail party. Make a larger version for an appetizer size by baking the phyllo cups in a regular-sized muffin tin. Serve with a bouquet of mixed greens.
Ingredients
- 12 sheets phyllo dough
- ¼ cup toasted bread crumbs
- 8 ounces Castello Danish Blue Cheese
- 4 ounce Castello Danish Brie
- 3 eggs
- 1/3 cup pine nuts
- ¼ cup sun dried tomatoes
- 1/3 cup thinly sliced green onions
- 2 tablespoons chopped dill
Baking pan: mini muffin tins
Directions
1. Preheat the oven to 350°F. Cut phyllo dough into 8-inch squares. Make stacks, using 4 squares of dough with breadcrumbs sprinkled between each layer. Press the stacks into the bottom and sides of the cups of the muffin tins. Cover with plastic wrap and chill for one hour.
2. Preheat oven to 350°F. Blend the Blue cheese and Brie together. Add eggs one at a time, blending well after each addition. Stir in the pine nuts, sundried tomatoes, green onions, and dill.
3. Fill each cup, ¾ full, with the cheese mixture. Bake until filling puffs and dough is golden brown, about 15 minutes. Obviously, this recipe is best when served warm.