Finger foods with mini phyllo (aka fillo) cups and more By Jean Cole HTF Editor COURTESY OF HOMETOWN FOCUS If my finger food and appetizer recipes today seem to have a slight Italian bent to them, it’s because we hosted Christmas this year and had an Italian theme – sort of. I’m writing this column before Christmas day, so I can’t tell you how it went. Let it be known that I prepared dishes that I’ve never made before – something I swore I would never do (again) on a holiday. I chose things that I just knew I could not screw up. Famous last words. But our family is loving and nonjudgmental and I know the gathering will be a success, for while food is important, it’s the ties that bind that are paramount. Perhaps you will try one of these delicious appetizers during your holiday get-togethers or on Super Bowl Sunday! They’re easy; really! NOTE: You can buy fillo dough and mini fillo cups at your local grocery store, in the frozen section. Savory bread. Photo tasteofhome. Savory bread. Photo tasteofhome. Happy New Year everyone, and while in the kitchen, may The Force be with you. Mighty Tasty Tomatoes The cook is: Jacob Littler, Virginia, MN • Fresh soft mozzarella ball • Fresh tomatoes • Whole fresh basil leaves • Olive oil • Kosher salt and cracked black pepper to taste • Assorted crackers Preheat oven to 325 degrees. Thickly slice tomatoes and mozzarella. Arrange tomato slices on baking sheet. Place a basil leaf and mozzarella slice on each tomato slice. Drizzle with olive oil and season with salt and pepper. Heat in oven until cheese is just beginning to soften. Serve on crackers. So good. Italian Chopped Salad in Shells The cook is: yooper, food • 1 (16 oz.) packages jumbo pasta shells • 4 c. chopped romaine lettuce • 1/2 c. chopped fresh basil • 1 c. coarsely chopped cooked chicken • 1 c. coarsely chopped tomato • 3/4 c. coarsely chopped cucumber • 3 oz. Italian hard salami, chopped • 1/3 c. roasted garlic vinaigrette dressing Cook pasta shells as directed on the package. Drain and cool. Place remaining ingredients except vinaigrette in a medium bowl. Pour vinaigrette over the salad, toss to coat. Stuff the shells with the salad. Cover and refrigerate 2 hours before serving. Savory Party Bread The cook is: Jean Cole, Virginia, MN • 1 unsliced round loaf sourdough bread (1 lb.) • 1 lb. Monterey Jack cheese • 1/2 c. butter, melted • 1/2 c. chopped green onions • 2 to 3 tsp. poppy seeds Preheat oven to 350 degrees. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts. In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake 10 minutes longer or until cheese is melted. Yield: 8 servings Baklava Bites The cook is: athensfoods • 1 ½ c. walnuts, chopped • 1/4 c. sugar • 1/4 tsp. cinnamon • 1/8 tsp. ground cloves • 2 packages (15 count, ea.) Athens® Mini Fillo Shells Syrup: • 1/2 c. sugar • 1/2 c. water • 1/4 c. honey • 1 Tbsp. lemon juice In a food processor, add walnuts, sugar, cinnamon, and cloves and pulse to combine. Spoon 1 tablespoon of nut mixture into each shell, filling 30 mini shells. Bake in preheated 350°F oven for about 10 minutes. In a small saucepan over medium heat combine the water, sugar honey and lemon juice and bring to a boil. Reduce heat and simmer for about 10 minutes. Cool slightly and pour a teaspoon of warm syrup over each shell. Refrigerate filled shells for 4 to 5 hours, then thaw shells for 15 minutes before serving. NOTE: Desserts can be frozen and then thawed for future use. Sundried Tomato Caprese Phyllo Shells The cook is: athensfoods • 8 oz. fresh mozzarella ball, ¼” diced • 3 Tbsp. oil-packed, sundried tomatoes, patted dry and 1/8” diced • 2 Tsp. fresh basil, thinly sliced in strips • 1½ Tbsp. white balsamic vinegar • 1½ Tbsp. extra virgin olive oil • 2 packages (15-count, ea.) Athens® Mini Fillo Shells Flake sea salt, to garnish In a medium, non-metal, mixing bowl, combine mozzarella, sun-dried tomatoes, 1 tablespoon basil, vinegar and oil. Mix thoroughly. Fill mini shells with one heaping teaspoon of mixture. Garnish with flake sea salt and the remaining basil. Serve. Chicken Florentine Phyllo Petites The cook is: athensfoods • 4 Tbsp. frozen, chopped spinach, thawed • 2 Tbsp. light garlic and herb spreadable cheese, such as Boursin • 1/2 c. precooked chicken breast, ¼” diced • Pine nuts, toasted, for garnish • 1 package (15 count) Athens® Mini Fillo Shells Squeeze water from thawed spinach and drain onto paper towels. In a medium bowl, combine spinach, cheese and diced chicken. Mix thoroughly. Fill fillo shells with a heaping teaspoon of mixture. Arrange filled shells evenly on a baking sheet. Bake in preheated 350°F oven for 8-10 minutes. Garnish with toasted pine nuts. Serve immediately.
Posted on: Fri, 26 Dec 2014 19:16:10 +0000
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