8 medium Frozen Phyllo Dough, Sheets, 9X14" Thawed and Divided
1 drizzle Non-stick Cooking Spray
1/4 cups Parmesan cheese, finely grated, fresh
1/4 cups Dalmatia Fig Spread or Bonnie’s Cranberry Cherry Cabernet Jam
1 tbsps fresh parsley, snipped
6 ounce Cowgirl Creamery Mt. Tam Cheese or Kaltbach Cave-Aged Gruyere, cut into 1/2" cubes
1/4 cups sliced almonds, toasted
1 small Fresh parsley leaves, (optional)
Preheat oven to 350°F. Lay one sheet of phyllo on Large Grooved Cutting Board; spray with nonstick cooking spray. Lightly sprinkle with about 2 teaspoons of the Parmesan cheese. Place second sheet of phyllo over first, pressing sheets together to seal. Repeat layers to create a stack of four sheets, ending with phyllo.
Cut sheet crosswise into four even strips then lengthwise to make 12 squares. Press phyllo squares intoMini-Muffin Pan. Repeat with remaining phyllo, cooking spray and Parmesan cheese for a total of 24 shells. Bake 6-8 minutes or until very light golden brown. Remove from oven.
Meanwhile, combine jam and parsley; mix well. Place one cube of cheese into each phyllo shell; top evenly with jelly mixture. Bake 3-5 minutes or until phyllo is golden brown and jelly is bubbly. Remove from oven; garnish with toasted almonds and parsley, if desired. Serve warm.
Adapted from Pampered Chef
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