These easy-to-prepare appetizers bring a flavorful blend of cream cheese and goat cheese together with tart cranberries in a crunchy Mini Phyllo Shell.
- 8 ounces plain goat cheese, softened
- 1 package (8 ounce) cream cheese, softened
- 1 cup cranberries, fresh or frozen
- 1/4 cup orange juice
- 1/4 cup granulated sugar
- 2 sprigs fresh sage
- Oil for frying sage
- 2 packages (15 count each) Athens Phyllo Shells
- Balsamic reduction
Preheat oven to 350⁰F.
In a medium mixing bowl, blend goat cheese and cream cheese together well. In a small saucepan, combine cranberries, orange juice and sugar. Simmer, stirring occasionally, for approximately 10-15 minutes or until berries start to “pop.” Remove from heat and cool. For thicker consistency, puree ½ cup of the mixture and stir back in.
To fry sage, add 2 tablespoons of oil to heated pan. When oil is hot, add sage and fry briefly until crisp. Allow to drain on paper towels. When cool, crumble the leaves.
Spoon or pipe 1 tablespoon of cheese mixture into each shell. Spoon 1 or 2 cranberries and some of the juice over cheese filling. Garnish with a sprinkle of the sage leaves and drizzle with balsamic reduction.
TIP: For added crispness, preheat oven to 350⁰F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill.
Calories 40, Calories from Fat – 25, Total Fat – 3, Saturated fat – 1.5g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 35 mg, Carbohydrates – 2g Dietary Fiber – 0g, Sugars – 1g, Protein – 1g