Savory filo cheese cups

Yield: 20 servings

Measure Ingredient
6 \N Sheets filo pastry
¼ cup Hazelnut oil; warmed
8 ounces Fromage blanc *
2 ounces Med.strong goat cheese **
2 \N Eggs
¼ cup Whipping cream
\N \N Salt, pepper
\N \N Vegetable oil
2 \N Med. basil leaves; minced
¼ teaspoon Dried rosemary
⅛ teaspoon Dried thyme
1 tablespoon Hazelnut oil


* (fresh, soft goat cheese, lightly whipped) or cream cheese. ** (such as Montrachet or feta) Brush each filo pastry sheet with warmed oil and stack sheets. Trim stack to measure 15- x 12-inches. Cut into 20 (-inch) squares. Brush small cupcake tin with oil. Press each square of dough into cup. Flatten corners onto pan to form petals.

Chill. To make filling, combine fromage blanc, goat cheese, eggs, cream and salt and pepper to taste, basil, rosemary, thyme and hazelnut. Mix until well blended. Pour filling into formed cups. Bake at 350F until cups are golden and mixture is lightly puffed.

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