Recipes For 2005

Pesto Cheese Cups

8 oz. softened cream cheese
1 egg
1/2 cup shredded swiss cheese
1/4 cup basil pesto
2 medium green onions, chopped (2 tbsps.)
2 pkgs. frozen mini fillo dough shells (30 shells)
1/3 cup shredded swiss

Heat oven to 375 degrees. Line cookie sheet with parchment or silpat.

In a medium bowl, beat cream cheese and egg. Stir in 1/2 cup swiss cheese, then the pesto and the green onions.
Fill shells with slightly less than 1 tbsp of the cheese mixture. Sprinkle with a bit of the shredded swiss.

Bake 20-25 minutes or until cups begin to turn golden and are slightly puffed. Serve warm.