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Ingredients
- 30 frozen mini phyllo shells
- 1/2 cup toasted hazelnuts, chopped
- 4 ounces Gorgonzola cheese, crumbled
- 1 red or green Anjou pear, cored and diced
Details
Servings 10
Preparation
Step 1
Preheat oven to 350 F.
Place phyllo shells on a baking sheet.
In a medium-sized mixing bowl, combine hazelnuts, cheese and pear.
Fill the shells with the pear mixture.
Bake for 10-15 minutes, or until the cheese is hot and starting to bubble.
Serve warm.
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