These are so tasty and easy to make.
The nice thing about these quick and easy appetizers is that you can easily have on hand the mini phyllo cups in your freezer for this recipe or for many other appetizers or desserts.
The Alouette garlic and herbs cheese spread is always a great thing to have on hand for this recipe as well as to add to mashed potatoes for a delightful twist or simply on its own served with cold vegetables.
Mushroom and Herb Croustades
Makes 30
6 slices center-cut bacon, cooked and chopped
1 tablespoon extra-virgin olive oil
½ small yellow onion, finely chopped
½ red bell pepper, finely chopped
1 cup fresh white mushrooms, finely chopped
1 garlic clove, minced
1 6.5 ounce Alouette garlic and herbs cheese
2 tablespoons fresh Italian parsley, chopped
30 (2 packages) mini phyllo shells
Pre-heat oven to 350 degrees.
In a medium skillet on medium-high, cook the bacon for 2-3 minutes on each side, drain and chop, set aside.
On a baking sheet, bake the mini phyllo shells for 3-5 minutes until lightly golden on top. Set aside
In a sauté pan over medium heat, heat the oil. Add the onion, pepper and mushroom and cook for 2-3 minutes. Add the garlic and cook for another minute. Reduce the heat to low and add the Alouette garlic and herbs cheese, stir and simmer for 1 minute. Remove from the heat and add the cooked chopped bacon and parsley.
Spoon mixture into each phyllo shells, serve warm.
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