Mini Smoked Salmon Cheese Cups

By Jan_C

Ingredients

• 1 package (2.1 oz) frozen mini fillo shells (15 shells)
• 3 oz chèvre (goat) cheese, crumbled
• 1 package (3 oz) cream cheese, softened
• 2 oz smoked salmon, flaked (from 4.5-oz package)
• 2 tablespoons shredded fresh Parmesan cheese
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon whipping cream
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons chopped pecans, toasted*

Details

Servings 1
Preparation time 20mins
Cooking time 20mins
Adapted from bettycrocker.com

Preparation

Step 1

Thaw fillo shells as directed on package. In medium bowl, mix all remaining ingredients except pecans until well mixed. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut 1/2 inch off 1 corner of bag.

To serve, pipe or spoon cheese-salmon mixture into each fillo cup. Sprinkle each with pecans.