Snappy Antipasto fillo cups

By Jan_C

Ingredients

• 3 tablespoons Italian Dressing
• 2 oz. provolone cheese, 1/4 inch cubed
• 2 oz. chedder cheese, 1/4 inch cubed
• 2 oz. ham, 1/4 inch cubed
• 2 oz. hard salami, 1/4 inch cubed
• 2 tablespoons finely minced celery
• 1/4 cup quartered cherry tomatoes
• 1 tablespoon minced red or Vidalia onion
• 1 1/2 tablespoons chopped ripe olives
• 2 tablespoons julienne-cut roasted red peppers
• 15 Athens® Mini Fillo Shells (1 box)
• 1/4 cup fresh parsley and/or anchovies

Preparation

Step 1

In a medium bowl, combine all ingredients, except Fillo Shells and parsley. Mix lightly. Chill 1 hour. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Garnish with parsley and/or anchovy. Serve Immediately.

Makes 15 Appetizers