Roasted Grape & Ricotta Phyllo Cups

• Produce

  • 1 lb Grapes, Red Seedless
  • 3/4 tsp Rosemary

• Condiments

  • 1 1/2 tsp Honey or agave nectar

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 7 1/2 tbsp Ricotta cheese, Fresh

• Other

  • 2 packages (30 total athens mini fillo shells

Found on cookincanuck.com

Description

Ingredients

• 1 lb. red seedless grapes
• 2 tsp olive oil
• ¾ tsp crushed rosemary
• ¼ tsp salt
• 2 packages (30 total) Athens Mini Fillo Shells
• 7 ½ tbsp. fresh ricotta cheese
• 1 ½ tsp honey or agave nectar

Directions

• Preheat the oven to 400 degrees F.
• On a baking sheet, toss the grapes with the olive oil, rosemary and salt. Roast until the grapes soften and burst, 20 to 30 minutes (depends on size of grapes).
• Fill each fillo shell with ¾ teaspoon fresh ricotta cheese. Top each with 2 roasted grapes and a small drizzle of honey or agave nectar (about ¼ teaspoon honey per 5 appetizers). Serve.

Nutrition