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An easy but impressive appetizer recipe! Store bought phyllo dough shells filled with creamy whipped goat cheese, sweet figs, and salty, crunchy bacon.
Ingredients
4 slices thick-cut bacon — cooked
1 1/2 cups dry red wine
1 tablespoon honey
5 ounces dried mission figs, — about 15–18 total
2 boxes Athens Mini Fillo Shells, — 30 shells total
8 ounces goat cheese — at room temperature
2 tablespoons half and half — or heavy cream
2 tablespoons chopped fresh thyme
Fresh ground black pepper
Instructions
If necessary, cook the bacon according to these easy steps. Once cool, dice into small pieces.
Meanwhile, stir the wine and honey together in a medium saucepan. Add the figs, then bring to a boil over medium heat. Reduce the heat to a simmer, then let the figs cook until plump and tender, about 15 minutes. With a slotted spoon, transfer the figs to a cutting board. Once cool enough to handle, cut into 1/4-inch slices.
Remove the Athens Mini Fillo Shells from their box and place on counter, keeping the phyllo shells still in their protective tray.
In a small mixing bowl, beat the goat cheese together with the half and half or cream until smooth and fluffy, about 2 minutes. Place the mixture in a piping bag fitted with a large tip (or a ziptop bag with the corner cut off). Pipe a dollop of the mixture into the bottom of each phyllo shell. If you do not wish the pipe the mixture, you can also use a small spoon to dollop it into each shell.
Top the goat cheese with a few pieces of figs and bacon crumbles. Sprinkle with fresh thyme and ground pepper. Serve immediately or refrigerate for up to 4 hours.
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