NYE PARTY BITES
MUSHROOM & GORGONZOLA PHYLLO CUPS
WHAT YOU NEED
1 package mini phyllo cups
1/2 cup shiitake mushrooms, diced
1/2 cup baby bella mushrooms, diced
1 tsp olive oil
2 garlic cloves, diced
3 tbs gorgonzola cheese
salt + pepper to taste
2 tbs parsley, finely chopped
WHAT TO DO
1. PREHEAT the oven to 350 degrees
2. Heat the olive oil in a large skillet set over medium-high heat .
3. Add the mushrooms and garlic and cook, until the mushrooms are tender about 5 minutes
Lower heat and stir in the Gorgonzola cheese and gently stir until melted. Season with pepper, salt and add 1/2 of parsley.
4. Place mixture into the phyllo cups on a baking sheet. Bake for 2 minutes. Garnish with remaining parsley and serve warm.
Makes 12 cups
MINI CANNOLI CUPS
WHAT YOU NEED
12 oz whole milk ricotta cheese, draining any liquid
8 oz mascarpone cheese
1/2 cup powdered sugar + a little for garnish
1/3 cup mini semi sweet chocolate chips
2-4 boxes of Phyllo mini bites (depending on how many you want to make, will make more mixture than you have cups- can fill up to 48 cups)
WHAT TO DO
In a mixing bowl combine ricotta and masarcapone cheese, mix well.
Fold in powdered sugar and chocolate chips. Cover and chill for at least 30 minutes or until ready to fill shells.
Before serving fill phyllo cups with cannoli cream and dust with powdered sugar.
BLUE CHEESE + PEAR BITES
WHAT YOU’LL NEED
4 oz crumbled blue cheese
1 ripe pear, chopped
honey for drizzle
1 pkg mini phyllo shells
fresh thyme springs
WHAT TO DO
Fill each cup with blue cheese.
Top with a few pieces of chopped pear.
Drizzle with honey.
Bake at 350 for about 15 minutes or until cheese starts to golden.
Remove from oven and top with a few fresh thyme leaves.
RED PEPPER HUMMUS & FETA BITES
WHAT YOU NEED
30 mini phyllo shell cups
1 cup roasted red pepper hummus
1/2 cup finely diced english cucumber
1 roasted red pepper ( I use the jar ones, just drain well and pat dry)
1 oz crumbled feta cheese
2 tbs parsley, finely chopped
WHAT TO DO
1.Fill each phyllo shell with hummus, not to overflow cup.
2. Then divide between all cups and sprinkle top of each cup with diced cucumber, roasted peppers and feta cheese.
3. Garnish with parsley.
Serve right away. *do not refrigerate, causes shells to get soggy.