Smoked Salmon Cheese Cups

Spoon flavorful salmon spread into mini fillo shells for fast-to-fix finger food. Made in 20 minutes!

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Servings 15

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ingredients 10
Prep Time 20 min
Total Time 20 min

Ingredients

1: package (2.1 oz) frozen mini fillo shells (15 shells)

3: oz chèvre (goat) cheese, crumbled

1: package (3 oz) cream cheese, softened

2: oz smoked salmon, flaked (from 4.5-oz package)

2: tablespoons shredded fresh Parmesan cheese

1: tablespoon chopped fresh basil leaves

1: tablespoon whipping cream

1/4: teaspoon salt

1/8: teaspoon freshly ground black pepper

2: tablespoons chopped pecans, toasted*

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Directions

1 Thaw fillo shells as directed on package. In medium bowl, mix all remaining ingredients except pecans until well mixed. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut 1/2 inch off 1 corner of bag.
2 To serve, pipe or spoon cheese-salmon mixture into each fillo cup. Sprinkle each with pecans.

EXPERT TIPS

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Expert Tips

*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until light brown.

Prepare and assemble up to 2 hours before serving. Cover and refrigerate until serving time.

Garnish with a small sprig of Thai basil.