RecipesRECIPES
Baked Brie Phyllo Cups With Sun Dried Tomatoes and Crispy Prosciutto
Prep Time: 10 minutes / Cook Time: 13 minutes / Yields: 24 pieces
Ingredients
24 mini phyllo cups (2 packages)
½ lb French brie or triple cream cheese
2 tbsp Julienne Cut Sun-Dried Tomatoes, finely chopped
2 oz prosciutto, chopped into small ½” pieces (you can also rip it apart into small pieces with your hands)
24 fresh small fresh sage leaves
2 tbsp canola or vegetable oil, divided
Balsamic vinegar, for serving
Instructions
Baked Brie Phyllo Cups With Sun Dried Tomatoes and Crispy Prosciutto are an elegant and irresistible appetizer that is sure to impress your guests at any gathering. These bite-sized snacks are visually appealing and look as if they took hours to make, but are surprisingly simple and quick. These Baked Brie Phyllo Cups With Sun Dried Tomatoes and Crispy Prosciutto are perfect for holiday parties, special occasions, or any time you want to serve a special appetizer! Serve them warm, straight out of the oven, and watch them disappear in no time!
Step 1
Preheat oven to 350 F.
Step 2
Place frozen phyllo cups on a rimmed baking sheet. Fill each with about 1 tsp brie each, then top with ¼ tsp of California Sun Dry Julienne Cut Sun-Dried Tomatoes per cup. Bake for 13-15 minutes, or until cheese has melted and phyllo has browned a bit. Remove and transfer cups to a wire rack.
Step 3
Meanwhile, heat 1 tbsp canola oil in a pan over medium-high heat. When hot, add prosciutto and cook, stirring often until crispy, about 3-4 minutes. Transfer prosciutto to a paper towel-lined plate.
Step 4
In the same pan, add remaining 1 tbsp canola oil and turn heat to high. Add sage leaves and cook for about 30 seconds, just until they stop popping in the oil. Immediately transfer to a paper towel-lined plate or bowl.
Step 5
Top each baked brie phyllo cup with a piece of crispy prosciutto and a fried sage leaf. Drizzle cups with a little balsamic. Serve immediately or at room temperature.
PRODUCT USED
Julienne Cut Sun-Dried Tomatoes (Pack of Two)
A delicious ingredient for all of your favourite recipes and a natural snack
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Recipes
Baked Brie Phyllo Cups With Sun Dried Tomatoes and Crispy Prosciutto
Prep Time: 10 minutes / Cook Time: 13 minutes / Yields: 24 pieces
Ingredients
24 mini phyllo cups (2 packages)
½ lb French brie or triple cream cheese
2 tbsp Julienne Cut Sun-Dried Tomatoes, finely chopped
2 oz prosciutto, chopped into small ½” pieces (you can also rip it apart into small pieces with your hands)
24 fresh small fresh sage leaves
2 tbsp canola or vegetable oil, divided
Balsamic vinegar, for serving
Instructions
Baked Brie Phyllo Cups With Sun Dried Tomatoes and Crispy Prosciutto are an elegant and irresistible appetizer that is sure to impress your guests at any gathering. These bite-sized snacks are visually appealing and look as if they took hours to make, but are surprisingly simple and quick. These Baked Brie Phyllo Cups With Sun Dried Tomatoes and Crispy Prosciutto are perfect for holiday parties, special occasions, or any time you want to serve a special appetizer! Serve them warm, straight out of the oven, and watch them disappear in no time!
Step 1
Preheat oven to 350 F.
Step 2
Place frozen phyllo cups on a rimmed baking sheet. Fill each with about 1 tsp brie each, then top with ¼ tsp of California Sun Dry Julienne Cut Sun-Dried Tomatoes per cup. Bake for 13-15 minutes, or until cheese has melted and phyllo has browned a bit. Remove and transfer cups to a wire rack.
Step 3
Meanwhile, heat 1 tbsp canola oil in a pan over medium-high heat. When hot, add prosciutto and cook, stirring often until crispy, about 3-4 minutes. Transfer prosciutto to a paper towel-lined plate.
Step 4
In the same pan, add remaining 1 tbsp canola oil and turn heat to high. Add sage leaves and cook for about 30 seconds, just until they stop popping in the oil. Immediately transfer to a paper towel-lined plate or bowl.
Step 5
Top each baked brie phyllo cup with a piece of crispy prosciutto and a fried sage leaf. Drizzle cups with a little balsamic. Serve immediately or at room temperature.