♦ Remove mini shells from box/plastic tray and place on baking sheet
♦ Skin the Brie and place a small chunk (~1/2 inch square) in each shell
Top each with 1 scant teaspoon of:
♦ Raspberry, Mango -or-
♦ Apricot Salsa -or-
♦ Pepper jelly -or-
♦ Good chopped cherry jam (only ¼ tsp. of the jam)
♦ Bake at 350° until light brown, about 8 minutes.
♦ *No exact amount of cheese or topping…whatever looks right. I tested a couple in the microwave to see what I liked, about 8 seconds does it.
♦ These are also wonderful with shredded Gruyere (Swiss style) cheese in place of the Brie and Dalmatia Fig spread.
Athens Mini Phyllo Shells are a party waiting to happen!
♦ Fill them with taco meat, sprinkle with cheese, add salsa, bake and serve with dot of sour cream.
♦ I hear they’re perfect for baking Hot Crab Dip or Spinach Artichoke Dip-just spoon the mixture into the tiny cups and bake individual servings!
♦ Fill with Guacamole and add a bit of roasted red pepper or a shrimp for Christmas.
♦ Fill with whipped cream cheese, a dab of shrimp sauce and fresh shrimp.
♦ Chicken Salad.
♦ Go Greek-spoon flavored Hummus, add a sprinkle of crumbled Feta cheese and top with an olive!
♦ And we haven’t started on the dessert possibilities!