ASPARAGUS & BRIE PHYLLO CUPS
RECIPE TYPE
Appetizers, Vegetarian, Under 30 min
SERVES
8 (makes 24 phyllo cups)
Prep Time: 20 min
Bake Time: 10 min
Ingredients
5 Longo’s Phyllo Dough Sheets, thawed according to package directions
1/4 cup Longo’s Country Churned Salted Butter, melted
8 stalks fresh Ontario asparagus, trimmed (approx.)
2 tbsp Longo’s Red Pepper Jelly
2 tsp finely grated fresh lemon zest
1 tsp Longo’s Curato White Condiment with Balsamic Vinegar of Modena
1/4 tsp each salt and pepper
Half a 300g package Longo’s Double Cream Brie, cubed
Thinly sliced radish (optional)
Directions
Lay 1 sheet of phyllo on kitchen work surface (keeping remaining sheets covered with damp kitchen towel). Brush lightly with butter; add a second sheet and continue layering and brushing until all 5 sheets are used.
Cut into 24 portions (6 rows across the long side and 4 rows across the short side). Gently press into the cups of mini muffin tins. Bake in preheated 375°F oven for 8 to 10 minutes or until golden and crisp.
Meanwhile, thinly slice asparagus on an angle. Blanch for 2 minutes in boiling, salted water; transfer to an ice bath. Drain well.
Heat red pepper jelly in microwave for 10 to 15 seconds or until melted; blend with lemon zest, white condiment, salt and pepper. Add asparagus and toss to coat; set aside.
Divide brie between phyllo cups. Bake for 3 to 4 minutes or just until cheese is oozy.
Pour asparagus mixture into each cup, arranging asparagus decoratively. Garnish with sliced radishes, if using.
Serve warm or at room temperature.
