Impress your guests with this easy appetizer, served in mini phyllo cups and topped with toasted pecans and rosemary.
Cranberry-Cheese Bites
- Prep Time 30 min
- Total 1 hr 20 min
- Servings 30
- Ingredients 10
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 phyllo shells, thawed
- 1 package (8 oz) Camembert cheese, cut into 1/2-inch cubes
- Additional fresh rosemary leaves, if desired
Instructions
-
Step1In 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.
-
Step2Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
-
Step3Increase oven temperature to 375°F. Spray cookie sheet with cooking spray. Place phyllo 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
90
Calories
4g
Total Fat
2g
Protein
12g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 90
- 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
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