Savory Artichoke Shells

Makes 30 appetizers

Preparing for the holidays can be overwhelming. I’m always looking for ways to simplify my life but maintain my quest for the best. This appetizer is both easy to prepare and delivers a bite-sized morsel of savory cheeses and sweet artichoke nestled in a shell of crispy fillo. It makes an excellent holiday appetizer.

Ingredients

4 oz. Jared Artichoke Topping *

3 oz. Shredded Mozzarella *

3 oz. Gorgonzola Cheese (crumbled)

2 - 1.9 oz. boxes Athens Mini Fillo Shells (thawed)

Preheat oven to 350°F. Thaw mini fillo shells at room temperature for 15 minutes on a large baking sheet.

Fill each fillo shell with ½ tsp of Artichoke Topping.  Top each filled fillo shell with the crumbled gorgonzola and shredded mozzarella cheeses.  Bake the filled artichoke fillo shells for 5 to 6 minutes or until the cheese is melted and golden brown.  You must watch them so that they do not burn!

Place the baked fillo shells on a serving tray and watch your company ask for more.

* PRONTO SUBSTITUTES

Artichoke Topping – Use jarred Artichoke Topping, Bruschetta Topping, or a Grilled Vegetable Topping

Cheese – Use 6 ounces of Shredded Italian Cheese Blend instead of the gorgonzola and mozzarella cheese. 

To print a copy of this recipe go to Savory Artichoke Shells.