Directions
There is a wonderful balance of sweet and savory in these Roasted Grape and Ricotta Phyllo Cups. Watch these disappear from the appetizer table! Thank you to Athens Foods for helping me share this recipe with you.
There’s no denying it. I live for hors d’oeuvres during the holidays! In fact, if someone offered me the choice of an entire plate of finger food or a meal of steak and potatoes, the finger foods would win. Every single time.
After many years of lusting over the hors d’oeuvres at holiday parties, I’ve finally learned to station myself on the opposite side of the room from the appetizer table. If I’m standing beside it, there’s a good chance that I’m going to eat enough Brie cheese, stuffed mushrooms and bacon-wrapped shrimp to feed five people. Step away from the table!
When I’m the one hosting the party, I do my best to fill the appetizer table with lighter options, such as Mediterranean 7-Layer Dip and Chili Lime Shrimp. Usually, at least half of the appetizers are combinations of savory ingredients that I can scoop into my favorite Mini Fillo Shells. The Mini Hummus & Roasted Pepper Phyllo Cups and Hoisin Mushroom Phyllo Cups always disappear first.
There are many reasons why I turn to the the Mini Fillo Shells so often. First, they can be served warm or cold, making them a perfect vessel for anything from smoked salmon to sautéed shrimp. Second, they can be stored in the freezer and ready to serve within 10 minutes (serious bonus!). Third, the shells work just as well with savory bites as they do with mini dessert bites. And, of course, they taste great!
If you’ve never tried roasted grapes, you are going to be blown away by their sweet, syrupy flavor and tender texture. Be sure to line your baking sheet with parchment paper so that you’re not stuck with a sticky mess to clean.
As for the ricotta cheese, I beg of you to make a trip to an Italian or specialty market to pick up FRESH ricotta. The stuff in the tubs that’s available at most grocery stores just isn’t the same. It’s typically rubbery and flavorless – not what you want for your holiday hors d’oeuvres. Fresh ricotta, on the other hand, is creamy and delicate. If you can’t find it in a local market, consider making your own. It takes just mere minutes! If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it. Roasted Grape & Ricotta Phyllo Cups Print Prep time Cook time Total time There is a wonderful balance of sweet and savory in these Roasted Grape and Ricotta Phyllo Cups. The perfect appetizer bites! 57 calories and 1 Weight Watchers SmartPoints Author: Dara Michalski | Cookin' Canuck Serves: Makes 30 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 Instructions 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. Notes Weight Watchers Points: 1 (SmartPoints), 2 (Points+), 1 (Old Points) Nutrition Information Serving size: 2 phyllo cups | Calories: 57.1 cal | Fat: 2.6g | Saturated fat: 0.7g | Carbohydrates: 8.0g | Sugar: 3.7g | Sodium: 67.9mg | Fiber: 0.2g | Protein: 1.9g | Cholesterol: 3.8mg 3.5.3226
Other light hors d’oeuvres:
3-Ingredient Brie & Cranberry Phyllo Turnovers, Smoked Salmon & Cucumber Appetizer with Caper Yogurt, and Mini Spinach & Artichoke Stuffed Potatoes
Disclosure: This post is sponsored by Athens Foods. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
