Baked Brie Phyllo Cups with Crispy Prosciutto
Baked Brie in Crispy Phyllo Shells is an easy, impressive appetizer that always disappears quickly. I like to add chewy, sweet sun-dried tomatoes, thin slices of prosciutto, and crispy pan fried sage. A perfect sweet, salty, crunchy bite to carry guests over to dinner!
Servings: 24 pieces
Calories: 208kcal
Equipment
Ingredients
- 24 mini phyllo cups, you'll need 2 packages
- 1/2 lb French brie or triple cream cheese
- 2 Tbsp sun-dried tomatoes, finely chopped
- 2 oz Prosciutto di Parma, gently ripped into small, bite-size pieces
- 24 fresh small fresh sage leaves
- 2 Tbsp canola oil, divided
- Balsamic vinegar, for serving
Instructions
- Bake the phyllo and brie. Preheat oven to 350F. Place frozen phyllo cups on a rimmed baking sheet. Fill each with about 1 tsp Brie each, then top with ¼ tsp of chopped sun dried tomatoes per cup. Bake for 13-15 minutes, or until cheese has melted and phyllo has browned a bit. Remove and transfer cups to a wire rack.
- Crisp up the prosciutto. Meanwhile, heat 1 Tbsp canola oil in a pan over medium-high heat. When hot, add prosciutto and cook, stirring often until crispy, about 3-4 minutes. Transfer prosciutto to a paper towel-lined plate.
- Fry the sage leaves. In the same pan, add remaining 1 Tbsp canola oil and turn heat to high. Add sage leaves and cook for about 30 seconds, just until they stop popping in the oil. Immediately transfer to a paper towel-lined plate or bowl.
- Assemble, then serve. 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.
Nutrition
Serving: 1phyllo cup | Calories: 208kcal | Carbohydrates: 22.2g | Protein: 5.2g | Fat: 11.1g | Saturated Fat: 5.6g | Cholesterol: 43mg | Sodium: 140mg | Sugar: 15g
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