Description
Looking for some snacky crunchy things to serve your guests? I've got holiday appetizers: phyllo cups five ways and you are going to love them
Ingredients
Units
Scale
- 15 phyllo cups (1 package)
- 3-4 ounces of plain goat cheese
- 1 tablespoon of pesto
- 1/4 of one large roasted red pepper (jarred)
- A few extra slices of roasted red pepper to garnish platter, optional
Optional garnish
- Chopped parsley
Instructions
-
For the roasted red pepper, I bought one 12-ounce jar which usually contains one whole roasted red pepper. Cut ¼ (or so) of the pepper off. Slice the pepper into long, thin strips. Cut into 15 smaller pieces that are about ¼” to ½” in size (see note #1). My video shows this well. Cut a few extra strips for garnish on your serving plate if you want.
- Put your chunk of goat cheese in a small bowl or ramekin and do the same with the pesto to get ready for assembly.
- Lay out the phyllo cups onto a small sheet pan. Spoon one teaspoon of goat cheese into each cup.
- Top the goat cheese with a tiny dollop of pesto. Remember: one tablespoon is enough for 15 phyllo cups so be sure to distribute evenly.
- Top each phyllo cup with a small piece of roasted red pepper.
- Cook in a preheated oven at 350 degrees for 10-15 minutes.
- Arrange on a plate or platter and garnish with chopped parsley if using.
Notes
- To make sure you’re cutting the peppers the right size, simply hold a small piece pf pepper over the phyllo cup to see if it fits! So easy!