Ideas of what to fill little filo cups with as appetizers

[deb-in-mi]

Would love your ideas! These are for apps at the shower I'm hosting in 2 weeks...

Thank you Thank you!

 

[rozinva]

Grated Monterey Jack & chopped chiles. Then top with a little salsa when you take them out of oven

 

[orchid]

One of my favorites is a simple chicken salad.

Diced cooked chicken, celery, red onion and rough chopped dried cranberries. I mix with a little mayo and salt and pepper.

 

[charlie]

Saut

 

[charley]

And shrimp salad also works well in those. Brie and chutney is another.

 

[pat-nocal]

At the link is a recipe for ahi tuna in wonton cups that's great. Filo can

easily be used in lieu of the wontons.

http://eat.at/swap/forum1/19804_Speaking_of_ahi_these_are_wonderful_little_bites_Rec_Ahi_Tuna_Tartar_in_Wonto

 

[pat-nocal]

I've also done crab/ginger/lime, and smoked chicken/olive/parsley pesto, at the link

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=19813

 

[pat-nocal]

Smoked Salmon, Creme Fraiche and Lime is another yummy one from an hors d'ouerve book I like alot.

http://gastronomicalheights.com/smoked-salmon-creme-fraiche-lime-tartlets/

 

[pat-nocal]

at the link is the book....Hors d'oeurves by Eric Treuille and Victoria

Blashford-Snell. It contains some yummy appetizers with great photos and there are a number of other filo tartlets. Will dig my book out tomorrow and see what other fillings they have.

http://www.amazon.com/Hors-Doeuvres-Eric-Treuille/dp/0789448955/ref=sr_1_1?s=books&ie=UTF8&qid=1462585218&sr=1-1&keywords=eric+treuille

 

[pat-nocal]

Yum!!! Caramelized onion would be a lovely addition, I think. And crispy bacon bits. Or both, LOLOL.

 

[deb-in-mi]

Thank you - this is so helpful!!

 

[marilynfl]

Good Lord, now all I want is an aged butler to bring me a 3-tiered stand of filled filo cups.

 

[sallybr]

Could I have Jonny Depp as my butler? Yes?

 

[marilynfl]

Yes. Yes, you may.

 

[heather_in_sf]

REC: Filo Cups with Brie and Walnut-Grape Salsa

Phyllo Pastries with Brie and Walnut-Grape Salsa
(approx. 30 mini pastries)

2-3 packages Athens pre-baked phyllo pastry shells (Safeway carries them in frozen section)
8 oz. brie, rind removed
1 c. seedless red grapes, cut in half
1/4 t. kosher salt
1/4 t. fresh chopped rosemary
1/4 t. fresh minced garlic
1/8 t. pepper
2 Tbls chopped green onions (green part)
1 Tbls (or less) balsamic vinegar
2 t. walnut oil
1/2 c. finely chopped walnuts, toasted

Coarsely process the grapes and salt, then let sit in a strainer while you chop the other ingredients. In small bowl, mix rosemary, garlic, pepper, green onions, vinegar, and walnut oil. Add grape mixture. Place small amount of brie in pastry shell (approx. 1/2 t. or nickle sized piece, top with 1/2 t. salsa, then sprinkle with toasted walnuts. Repeat until you run out. Bake for approx. 5 mins at 300, until brie melts.