Smoked Salmon Cheese Cups

 

1

package (2.1 oz) frozen mini fillo shells (15 shells)

3

oz chèvre (goat) cheese, crumbled

1

package (3 oz) cream cheese, softened

2

oz smoked salmon, flaked (from 4.5-oz package)

2

tablespoons shredded fresh Parmesan cheese

1

tablespoon chopped fresh basil leaves

1

tablespoon whipping cream

1/4

teaspoon salt

1/8

teaspoon freshly ground black pepper

2

tablespoons chopped pecans, toasted*

• 1 Thaw fillo shells as directed on package. In medium bowl, mix all remaining ingredients except pecans until well mixed. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut 1/2 inch off 1 corner of bag.
• 2 To serve, pipe or spoon cheese-salmon mixture into each fillo cup. Sprinkle each with pecans.