BLOOMING PEARLS ATOP BLACK FOREST VINTAGE POTATO SHELLS

Make it Fabulous with Fillo Recipe Contest Finalist

Ingredients

15 pearl onions, similar size, cut into blossoms (See Instructions)
15 Athens® Mini Fillo Shells (1 box)
1/2 cup smooth and creamy mashed potatoes
3 tablespoons non-fat plain Greek yogurt
1/2 cup, vintage white extra sharp cheddar cheese, finely shredded
15 2-inch round cut circles of deli black forest ham, thin slice
Ground sweet paprika, for dusting, to taste
45 1/2-inch lengths of fresh chive tips, for garnish

To cut pearl onions into blossoms, first cut off bottom and top of onion with a paring knife. Remove a small portion of the onion center from the top of the onion with the knife tip; discard. Peel off the onion skin; discard. Slice the onion into small wedges from top to bottom, being careful to not cut all the way through to the bottom, but leave a small section of the onion bottom intact to hold the onion together as it blooms when it bakes.

Place the cut pearl onions on a 12-inch x 14-inch piece of aluminum foil. Loosely wrap up the foil, but fully enclose the onions. Bake the onions for 50-60 minutes in a preheated 350ºF oven until tender; let onions cool enough to handle.

In a 1-quart saucepan over medium heat, add the mashed potatoes, Greek yogurt, and white cheddar cheese. Stir the mixture together until warmed throughout, about 3-5 minutes. Remove from heat.

To assemble Mini Fillo Shells, place 1 ham circle slice into each shell. Top the ham with 1 mounded teaspoon of the warm mashed potato mixture. Place a pearl onion blossom on top of the mashed potatoes pressing it lightly. Gently fan open the onion petals by hand. Repeat step to assemble all the shells.

Place shells into a 9-inch pie dish. Bake shells in preheated 350ºF for 4-6 minutes to just heat through.

Lightly dust the shells with the ground sweet paprika, to taste, and place 3 chive tips into each onion center to make a plume. Serve promptly.