Smoked Salmon Cheese Cups

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 15

Ingredients

Ingredients

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*

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until light brown.

Prepare and assemble up to 2 hours before serving. Cover and refrigerate until serving time.

Garnish with a small sprig of Thai basil.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
80
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
135mg
6%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.