Goat Cheese Appetizer Phyllo Cups

Zucchini and Sun-dried Tomato Mini Shell Quiche. Fill each shell evenly in this order.

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Preheat oven to 350⁰F.

Goat cheese appetizer phyllo cups. Dressed-Up Chicken Salad Cups. Scallop Ceviche with Mango Salsa Cups. Place mushroom mixture in a medium bowl.

In a saucepan combine cranberries bourbon and brown sugar. Cook over low heat until sugar is dissolved and cranberries are soft about 10 minutes. Blueberry-Thyme Goat Cheese Cups.

Fill each phyllo shell ⅔ full of the cheese mixture then top with a teaspoon of blueberries. With an electric mixer whip goat cheese and cream cheese. Add about 1 teaspoon of goat cheese to each phyllo cup.

Salad with Phyllo Shards. Garbanzo Salad Phyllo Shells. In a small mixing bowl beat the goat cheese together with the half and half or cream until smooth and fluffy about 2 minutes.

Fill each phyllo shell with about 1 teaspoon of goat cheese each. Bake the phyllo cups. Drizzle with the honey balsamic glaze save some for later.

Instructions Remove Athens Mini Fillo Shells from boxes and set on counter with the phyllo shells still in their protective tray. Bake for 10 minutes or until cups are starting to. Kalamata Feta Phyllo Shells.

Preheat oven to 350F Place phyllo cups in a mini muffin tin or on a baking sheet. Whip the goat cheese and cream cheese together then transfer to a piping bag for ease of use. Spoon 12 tsp goat cheese into each.

Ingredients 15 phyllo shells 3 tbsp pomegranate seeds fresh thyme 2 tbsp honey 3 ounces goat cheese. Place the mixture in a piping bag fitted with a large tip or a ziptop. Top with just a pinch of thyme and a drizzle of honey about 18 teaspoon of honey per.

Stir in the remaining 18 teaspoon salt sour cream half-and-half and goat cheese. Drizzle with honey to taste and garnish with a small sprig of thyme. Garnish with fresh chives.

Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Fresh basil 14 teaspoon goat cheese 1 teaspoon chopped pistachios 12 teaspoon and chopped bacon 12 teaspoon. Preheat oven to 350F degrees.

Add mushrooms garlic salt and pepper and sauté until the mushrooms are browned cooked down and have released their liquid about 6-7 minutes.

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