Thursday, October 8, 2009

Easy App - Feta Fig Tartlets

Those of you who follow Full Plate on Facebook, you already know that I was going to try to figure out my appetizer for last night’s preschool mom’s night out with what I had on hand since the thought of grocery marketing with two boys sounded less than fun. Plus, that would have meant tearing ourselves away from the heavy construction that was providing an afternoon of entertainment. Anyway, the appetizer turned out great and was super easy. Since we’re probably all going to some social thing in the next couple months, keep a box (or three) of those phyllo shells in your freezer so you too can whip up an appetizer with what you have on hand. Here’s one idea:

Feta Fig Tartlets

Phyllo shells (found in the freezer section of most supermarkets)
Cream cheese
Dried Figs

Fresh Rosemary (optional)

Preheat oven to 350. Pop the shells out of the plastic tray and onto a rimmed cookie sheet and put them in the oven for 3 minutes, just so they crisp up. Then I let them cool while I bathed the kids and got them ready for bed. In a small bowl, I blended the tub of Feta with the block of cream cheese (using a hand mixer to make it easy).*

* This made a TON of the cheese mixture. So, I used the extra in scrambled eggs this morning and I still had a bunch leftover, so I put the cheese mixture + thinly sliced cucumbers in a whole wheat pita for lunch today.

Scoop a little blob (for lack of a better word) into each phyllo shell, and top with a slice of dried fig. Baked them for about 10 minutes, just so they were warm and a little golden brown. Then off to the party I went!
My hostess gift? A bag of my Homemade Granola from earlier in the afternoon.

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