Mediterranean Phyllo Cups with Chèvre, Red Pepper & Pine Nuts

Numerous tiny phyllo shells are a useful pantry item for holiday entertaining, so you may want to double or even triple the phyllo shell portion of the recipe. Or simply opt for purchased Siljans Mini Croustades. Fill either as needed, just before serving, to retain crispness.

Mediterranean Phyllo Cups with Chèvre, Red Pepper & Pine Nuts

Photo by Sara M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • SHELLS

  • 4

    sheets phyllo pastry

  • 1

    tbsp (15 mL) each of melted butter and vegetable oil, mixed

  • FILLING

  • 1

    medium to large sweet red pepper, roasted, peeled and seeded

  • 1

    tbsp (15 mL) olive oil

  • ½

    tsp (2 mL) balsamic vinegar

  • 1

    small garlic clove, minced

  • Pinches of salt and freshly ground black pepper

  • 2

    oz (60 g) creamy chèvre

  • 2

    tbsp (25 mL) pine nuts, toasted

  • Several parsley sprigs

Directions

1 Preheat oven to 350°F (180°C). 2 Generously brush 1 phyllo sheet with butter and oil mixture. Lay another sheet on top; brush. Cut layered phyllo into 21/2-inch (6-cm) squares. Repeat with remaining 2 phyllo sheets. 3 Using your fingers, push phyllo squares to bottom and up sides of ungreased mini-muffin cups. Bake 4 minutes or until lightly golden. 4 Remove shells from cups, and cool on a rack. Continue filling muffin cups and baking as needed to use up all squares. Store in a rigid-sided, air-tight container at room temperature for up to 2 days, or freeze. 5 Cut pepper into small strips. Stir oil with vinegar, garlic, salt and pepper. Add pepper strips; stir until coated. Let sit at room temperature for at least an hour for flavours to meld. (Mixture can be covered and refrigerated for up to 2 days.) 6 Using dental floss, cut cheese into 1/4-inchthick (5-mm) slices, laying on a sheet of waxed paper as cut. (Cheese can be covered and refrigerated for up to 2 days.) 7 When ready to serve, drain peppers in a sieve. Cut chèvre into 24 pie-shaped wedges. Place a piece of cheese in each shell bottom. Add a bit of red pepper mixture; sprinkle with a few pine nuts. Garnish with a piece of parsley. Serve right away.


Nutrition

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