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Crispy Cheese Cups & Elderberry Vinaigrette


  • Author: Lisa Keys
  • Total Time: 20 minutes
  • Yield: 15 pieces 1x

Ingredients

Scale

Crispy Cheese Cups

2 ounces cream cheese, softened

½ cup shredded sharp cheddar cheese

1-package (15 count) mini fillo shells

1/8 teaspoon freshly ground black pepper

Norm’s Farms Elderberry Ginger Pecan Jam

 

Blueberry Elderberry Vinaigrette & Marinade

¼ cup Norm’s Farms Blueberry Elderberry Preserves

¼ cup canola oil

¼ cup fresh lime juice

2 tablespoons seasoned rice vinegar

2 tablespoons soy sauce (regular or low-sodium)

2 teaspoons chili garlic sauce

1 teaspoon toasted sesame oil

 

 

 


Instructions

  1. Heat oven 350F.  Mix cream cheese, cheddar cheese and pepper until well blended.
  2. Remove shells from all packaging.
  3. Fill shells with cheese mixture and place on a baking sheet. Bake 8 minutes.
  4. Remove tray from oven and top each with a small spoonful of jam.
  5. Return to oven and bake 1 to 2 more minutes or until heated through. 

 

For Vinaigrette

Whisk all ingredients until well blended. Drizzle over your favorite salad as a vinaigrette or use as a marinade on fresh chicken and/or pork. I like to marinade meat overnight and grill the next day.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: appetizer
  • Method: baking