Writes Heather Melnick of Macedon, New York, “this appetizer has been a real hit at church receptions and family events.” With shrimp, a little wine, and phyllo, these little tarts will “upscale” any party.
- 4 ounces reduced-fat cream cheese
- 1/4 cup shredded reduced-fat cheddar cheese
- 3 tablespoons white wine or fat-free milk
- 1/2 cup chopped cooked peeled shrimp
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon dried thyme
- 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
- In a small bowl, combine the cream cheese, cheddar cheese and wine or milk. Stir in the shrimp, onion powder, salt and thyme. Cover and refrigerate for at least 2 hours to allow flavors to blend.
- Spoon filling by heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until shells are lightly browned. Serve warm. Refrigerate leftovers. Yield: 2-1/2 dozen.
Originally published as Tempting Shrimp Phyllo Tarts in Light & Tasty December/January 2007, p30
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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