This stunning little appetizers will be a hit at your holiday parties!
|10||slices Schneiders® Bacon|
|9||sheets of phyllo|
|1 cup||(250 mL) butter melted|
|1 1/2 cup||(350 mL) gouda, shredded|
|1 tbsp||(15 mL) paprika|
|1/2 tbsp||(7.5 mL) pepper|
|1/2 cup||(125 mL) cranberrys|
|Parsley or pea shoots|
PREHEAT oven to 400 degrees.
CHOP bacon into ½ inch pieces.
LIGHTLY butter 3 sheets of phyllo and layer.
CUT into quarters.
PLACE into the holes of a muffin tin overlapping phyllo and press bottom firmly into tin.
MAKE 12 phyllo cups.
DIVIDE cheese between them and bake for 12 to 14 minutes or until phyllo is golden and cheese has melted.
MEANWHILE dust bacon with paprika and pepper.
CUT bacon into ½ inch pieces.
HEAT a large skillet over medium high heat.
COOK bacon until crisp, about 6 to 8 minutes.
REMOVE from pan with a slotted spoon onto a paper towel lined plate.
DIVIDE and top each phyllo cup with bacon.
SPRINKLE cranberry over top.
GARNISH with parsley or pea shoots.
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