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ASPARAGUS & BRIE PHYLLO CUPS

ASPARAGUS & BRIE PHYLLO CUPS

RECIPE TYPE

Appetizers, Vegetarian

SERVES

8 (makes 24 phyllo cups)

Prep Time: 20 min

Bake Time: 10 min 

Ingredients

5 Longo’s Phyllo Dough Sheets, thawed according to package directions

1/4 cup Longo’s Country Churned Salted Butter, melted

8 stalks fresh Ontario asparagus, trimmed (approx.)

2 tbsp Longo’s Red Pepper Jelly

2 tsp finely grated fresh lemon zest

1 tsp Longo’s Curato White Condiment with Balsamic Vinegar of Modena

1/4 tsp each salt and pepper

Half a 300g package Longo’s Double Cream Brie, cubed

Thinly sliced radish (optional)

Directions

Lay 1 sheet of phyllo on kitchen work surface (keeping remaining sheets covered with damp kitchen towel). Brush lightly with butter; add a second sheet and continue layering and brushing until all 5 sheets are used.

Cut into 24 portions (6 rows across the long side and 4 rows across the short side). Gently press into the cups of mini muffin tins. Bake in preheated 375°F oven for 8 to 10 minutes or until golden and crisp.

Meanwhile, thinly slice asparagus on an angle. Blanch for 2 minutes in boiling, salted water; transfer to an ice bath. Drain well.

Heat red pepper jelly in microwave for 10 to 15 seconds or until melted; blend with lemon zest, white condiment, salt and pepper. Add asparagus and toss to coat; set aside.

Divide brie between phyllo cups. Bake for 3 to 4 minutes or just until cheese is oozy.

Pour asparagus mixture into each cup, arranging asparagus decoratively. Garnish with sliced radishes, if using.

Serve warm or at room temperature.

A Dash of Advice

Use up any phyllo you have to make extra cups that can be filled with any number of ingredients as a starter or snack. Baked phyllo cups can be reserved in an airtight container for up to 5 days or frozen for up to 1 month.

NUTRITIONAL INFORMATION

Per serving (3 phyllo cups): 200 calories

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