Baked shrimp in phyllo cups
- One package phyllo sheets
- Butter or Vegetable Oil
- 1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese
- 1 cup chopped cooked shrimp
- 1 cup chopped bottled roasted red bell peppers
- 1 cup bottled salsa
- 1/2 cup chopped green onions
- ½ finely chopped jalapeno
Preheat oven to 350º.
Melt 1 Tbsp butter. Place 1 phyllo sheet on a clean surface (cove the other sheets with a damp towel), brush with melted butter and sprinkle with 1 tsp Parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with tsp Parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squared, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
Combine cheese and remaining ingredients, and spoon about 1 tablespoon cheese mixture into each phyllo cup. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.
Yield – 3 dozen (serving size: 2 filled phyllo cups)
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Pesto chicken in phyllo cups
- 1 box frozen phyllo dough
- 1 pound boneless, skinless chicken breast, poached with lemon herb seasoning
- 1 cup kale pesto
- Crumbled blue cheese
- Sauteed leek
- Melted butter
- Mini muffin tins
Thaw phyllo dough overnight or for several hours before use. Preheat the oven to 375 degrees.
Once the chicken is sufficiently cooled, pull the chicken into threads then mix with pesto, leek and cheese. Set aside.
Place the phyllo sheets on the counter, and cover with a light towel. Place one sheet of phyllo dough on a flat surface and brush end to end with melted butter to moisten sheet. Stack two more sheets on top, and spread with melted butter between layers. Cut into 24 squares and place, butter side down in mini muffin tins. Brown in oven for 7 minutes or so. Allow to cool.
Add 2 teaspoons of chicken mixture to cups and garnish as desired.
May be served warm or cold.
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Salmon mousse on cucumber slices
- 250 g smoked salmon slices, coarsely chopped
- ½ cups whipped cream cheese
- 1/3 cup sour cream
- 2 tsp. finely grated yellow onion and juice
- 2 tbsp. fresh lemon juice
- Salt and pepper to taste
- 2 English cucumbers, sliced 3/4” thick
- Fresh dill sprigs or grated raw beet for garnish
In a food processor, combine the first six ingredients. Process to combine, stopping to scrape down the bowl sides as necessary. Taste and adjust the seasoning with salt and pepper. Pulse again to mix.
Arrange the cucumber slices on a large round platter. Spoon the salmon mixture into a pastry bag fitted with 6 mm star tip and pipe a generous rosette of the salmon mousse onto the cucumber. Alternatively, spoon a tablespoon-sized dollop of the mousse onto the slice.
If desired, garnish with a sprinkling of shredded dill, grated raw beet or a few grains of salmon roe.
Serve at once. Makes 24 room-temperature bites.
(William-Sonoma Hors D’Oeuvre)
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