Roasted Grapes Phyllo Cup Appetizers
An easy appetizer that's perfect for holiday entertaining
Prep Time7 minutes mins
Cook Time18 minutes mins
Total Time25 minutes mins
Course: Appetizer
Cuisine: American
Diet: Lower Carb, Heart Healthy, Vegetarian
Servings: 15 pieces
Calories: 59kcal
- 1 ½ cups black or red grapes rinsed and dried
- 1 Tablespoon olive oil
- 15 Mini Phyllo Shells
- 1 sprig thyme
- 3 Tablespoons walnuts toasted and chopped
- 1 teaspoon honey optional
- 2 oz good quality blue cheese crumbled
Heat a saute pan over medium-high heat. Add the olive oil, grapes, and thyme leaves. Make sure the grapes are dry or they will splatter.
Saute grapes for 7-10 minutes or until they are softened. Add the honey.
While the grapes roast in the pan, preheat the oven to 350 ℉. Spread the phyllo cups on a baking pan.
Remove the grapes from heat. Mash about half of the grapes to release some juice, but leave the rest whole.
Place 1 teaspoon of grapes (one whole grape plus some crushed) with juice in each phyllo cup. Add a few crumbles of blue cheese and a sprinkle of walnuts to each cup.
Bake the filled phyllo cups for 6-8 minutes until the shells are golden and the cheese starts to melt.
Serve warm or at room temperature.
Look for mini phyllo cups in the freezer section of most grocery stores near the desserts.
Nutrition information is for one piece.
You can prep the grapes ahead but don't fill or bake the phyllo cups until close to serving time.
Calories: 59kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 51mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.1mg