I love going to parties. But as a guest, knowing how much planning and effort goes into hosting, I like to contribute an appetizer or some treats. Here’s my holiday take on that easy appetizer I shared a couple months back. It’s a hit.
Christmas Tartlet Appetizers
Phyllo shells (found in the freezer section of most supermarkets)
Pesto (I used Bear Pond Farm’s “Lemon Pesto” from Walter Stewart’s Market)
Sun-dried Tomato Paste
Preheat oven to 350. Pop the frozen shells out of the plastic tray and onto a rimmed cookie sheet. Bake them for 3 minutes, just so they crisp up.
While they are cooling, in a small bowl, blend the block of cream cheese, tub of Feta, and handful of shredded Parmesan (using a hand mixer to make it easy).* Fill each little phyllo cup with a dollop of the cheese mixture, then a dab of sun-dried tomato pesto (mine came in a tube which made this part super easy...found in the pasta/sauce aisle of Walter Stewart’s), and a dab of pesto, sprinkle with a couple of pine nuts. Then I popped it back into the oven for 5 minutes so the cheese melted a bit.
These were served room temp, and were delish.
*Again, I knew this would make a ton of the cheese mixture. So, we had some in our veggie frittata the next morning, and I plan to enjoy it spread on Wave Hill bread this week.