MINI PHYLLO SHELLS WITH CARAMELIZED ONIONS, RAISINS & PINE NUTS

Ingredients
2 tablespoons olive oil
1 medium onion sliced
1 tablespoon olive oil
8 ounces raisins
4 ounces pine nuts
6 ounces mascarpone cheese, softened
15 Athens® Mini Fillo Shells (1 box)

To caramelize onions:
In a medium sauté pan, heat 2 tablespoons of olive oil in sauté pan and slowly add the sliced onions. Cook over medium low heat until translucent and caramelized (about 5 minutes). Set aside.

Filling:
In the same pan, cook pine nuts with 1 tablespoon of olive oil over medium heat until golden in color. Remove from heat. (Be careful not to burn pine nuts as they turn quickly from golden to black.) Add to onions.

Add raisins and toss ingredients well until mixed together.

Spoon one teaspoon of Mascarpone Cream cheese into each Mini Fillo Shell and top with onion mixture.

Serve warm or at room temperature.

Makes 15 appetizers.