Even though I love sweets, can eat sweets day and night, and am a baker at heart, the type of food I’m most often in search of are appetizers. I’m always hoping that I’ll come across an appetizer so amazing it will stop me dead in my tracks. Something I can serve at a party and wow everybody. Something easy, delicious and different. We’ve been trying to come up with some original appetizer recipes and will be sharing them during the next couple of weeks.
Here is one of them. Kara made this recipe up after we tried the Crostini with Brie, Honey and Pear. We liked the brie and honey combo then so why not try another variation, right? In fact I’ve kind of been on a brie kick lately, it’s so good! We went with the phyllo cups mainly because they make an adorable bite-sized finger food, but also because all the work is already done for you!
I liked that these were like individual baked bries. A crunchy shell and a soft, gooey filling. They were great! I’ll definitely be making them again and maybe even mixing it up a little…a different nut maybe?
Phyllo Cups with Brie
- 10-12 mini phyllo cups
- 1 chunk of brie cheese
- 1/4 cup slivered almonds
- honey, for drizzling
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and place 10-12 phyllo cups onto the baking sheet.
- Place the slivered almonds in a small skillet over medium heat. Heat until lightly toasted and fragrant, being careful not to let them burn. Remove from heat and set aside.
- Cut the brie into small cubes, about the size of the opening of the phyllo cup. Place a cube of brie into each cup, sprinkle with toasted almonds and drizzle lightly with honey. Place in the oven for 10-12 minutes, or until the cheese has melted. Serve immediately.