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Hors d'oeuvre main

Anchovy stuffed eggs
Angels on horseback
Asparagus and prosciutto bundles
Asparagus with sun-dried tomatoes pastries
Bacon cheese cornucopias
Bite-size goat cheese walnut cheese cakes
Black bean and corn wontons
Blue cheese-pecan dip
Brie with cranberry chutney
Broiled crab meltaways
Broiled scallops wrapped in bacon
Camembert fritters
Carrots and curry cheese
Cheddar straws
Cheese beignets
Cheese puffs
Cheese wafers
Chèvre and olive crostini
Chicken bites
Chicken fingers
Chicken liver paté
Chutney and cheddar phyllo triangles

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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 12

6 phyllo sheets at room temperature
1/2 cup melted butter
1/2 cup mango chutney
12 ounces cheddar cheese cut into 1/2 -inch cubes

Preheat oven to 350 degrees.
Unfold the phyllo pastry on the work surface. Keep it covered until ready to use. Remove a sheet from the stack. Brush melted butter over surface of a sheet. Cover with another sheet. Brush with butter.
Cut the phyllo sheets across short length into six even strips. Place a teaspoon of chutney and a cube of cheese at the end of each strip, about one inch from edge.
Fold a corner across the filling and then continue to fold until each strip is completely folded.
Bake at 350 degrees for 25 minutes, or until golden brown.

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