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YIELD

24 pieces

TYPE

Appetizer

TIME

23 minutes

LEVEL

Intermediate

Here's What You'll Need

1

mini phyllo cups, french brie, California sun dry tomatoes, prosciutto, sage, canola oil, balsamic vinegar

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Bake the Phyllo & Cheese

2

Place phyllo cups on a baking sheet. Fill with  1 tsp brie each, then top with 1/4 tsp of sun dried tomatoes. Bake for 13-15 minutes. Remove and cool on a wire rack.

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Cook Prosciutto

3

Heat canola oil in a pan. Add prosciutto and cook, stirring often until crispy, about 3-4 minutes. Transfer prosciutto to a paper towel-lined plate.

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Cook Sage

4

Add remaining canola oil and turn heat to high. Add sage leaves and cook for about 30 seconds. Immediately transfer to a paper towel-lined plate or bowl.

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Assemble Cups

5

Top each baked brie phyllo cup with a piece of crispy prosciutto and a fried sage leaf. Drizzle cups with balsamic. Serve immediately or at room temperature.

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