Thursday, May 20, 2010

Garlic and herb croustades

As many know, on Friday I like to do what is called "FNT" (Friday Night Tapas) and since that day is tomorrow I should probably come up with an awesome menu to feed the crowd.  But that's not what I'm here for...

 


See these adorable little yummies? I made them for a small dinner gathering we had a few weeks ago and then again for a few people who came over for dinner.


savory, cheesy goodness...


with just the right punch...

Yea.... they were THAT good!

I enjoyed them so much I wanted to share the recipe so that you can try them for yourself.  The recipe comes from "Best of the Best Appetizers (Favorite Brand Name recipes)  If you decide to try it~ let me know what you think...

ALOUETTE GARLIC AND HERB CROUSTADES:

1 TBS olive oil
½ cup bacon, dices
1 cup baby bella or other mushrooms
2/3 cup chopped roasted red bell pepper
½ cup minced onion
1 tsp chopped garlic
1 6.5oz Alouette garlic and herb spreadable cheese
2 TBS fresh parsley (or 1 TBS dried parsley flakes)
2 2oz packages mini phyllo shells

In a nonstick pan over medium heat, heat oil and sauté the bacon for 3-5 minutes. Add mushrooms, pepper onion and garlic. Continue sautéing for 3 to 5 minutes. Drain oil from pan; reduce heat to low and add spreadable cheese. Blend and simmer for 1 minute. Remove from heat; stir in parsley. Spoon 1 heaping tsp into each phyllo shell; serve warm. Makes 30 shells

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