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
- 2 1/2 tablespoons finely diced onion
- 1 teaspoon finely diced garlic (1 medium clove)
- 1/2 cup shredded orange cheddar
- 3 Italian sausage links, meat pulled out
- 1-2 teaspoons olive oil
- 2 tablespoons cream cheese
- 15 phyllo cups (one package)
Optional garnish:
- Chopped chives or parsley
Instructions
- Finely dice the onion.
- Finely dice the garlic.
- Shred the cheddar cheese or use the stuff that comes already-shredded in a bag.
- Pull the sausage from their casings (discard the casing) and break apart the sausage in a small pan. Add a splash of olive oil for cooking.
- Cook the sausage for about 5 minutes on medium heat, breaking apart and stirring the whole time. We need the sausage to have a crumbly consistency. My video shows this well.
- In the last minute of cooking add the onion and stir for a minute.
- Add the garlic to the middle of the pan and let cook for 30 seconds until fragrant, then mix to combine with other ingredients.
- Remove sausage from heat and let cool a couple minutes.
- Transfer sausage to a small mixing bowl.
- Add the shredded cheddar and cream cheese and mix with the sausage until everything is well combined.
- Put your phyllo cups on a small sheet pan and spoon the sausage mixture into each cup. Should be a heaping teaspoon or so. You want a generous amount here without it overflowing.
- Bake in a preheated oven at 350 degrees for 10-15 minutes.
- While they are cooking you can chop the optional chives or parsley if you want.
- Once cooked, arrange sausage and cheese bites on a platter and garnish with the chives, if using. Could use parsley instead if you have that on hand.
- ALSO NOTE: You can fill the cups the day before and refrigerate overnight. Get them to room temperature the next day, THEN bake them at 350.