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Cranberry-Cheese Bites

  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 30

Impress your guests with this easy appetizer, served in mini fillo cups and topped with toasted pecans and rosemary. ...MORE+ LESS-

Ingredients

1
cup fresh or frozen (thawed) cranberries
1
jar (10.5 oz) red pepper jelly
1/4
cup sugar
1/4
cup water
1/4
teaspoon crushed red pepper flakes
1
teaspoon chopped fresh rosemary leaves
30
pecan halves (about 1/2 cup)
2
packages (2.1 oz each) frozen mini fillo shells, thawed
1
package (8 oz) Camembert cheese, cut into 1/2-inch cubes
Additional fresh rosemary leaves, if desired

Steps

Hide Images
  • 1
    In large saucepan, heat cranberries, jelly, sugar, water and pepper flakes to boiling over medium-high heat, stirring often. Reduce heat; simmer 10 to 15 minutes, stirring often, until cranberry skins begin to split and mixture begins to thicken. Remove from heat; stir in chopped rosemary. Cool completely, about 45 minutes.
  • 2
    Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
  • 3
    Increase oven temperature to 375°F. Spray cookie sheet with cooking spray. Place fillo shells on cookie sheet; place 1 cheese cube in each shell. Bake 5 minutes or until cheese is melted. Top with 1/2 teaspoon cranberry mixture, 1 toasted pecan half and 1 rosemary leaf. Serve immediately.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
90
% Daily Value
Total Fat
4g
0%
Saturated Fat
1 1/2g
0%
Sodium
80mg
0%
Total Carbohydrate
12g
0%
Dietary Fiber
0g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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