The best Thanksgiving gatherings start with a little something to enjoy as guests arrive. Set the tone for a memorable meal with an easy, elegant appetizer that brings together sweet figs and creamy goat cheese. These little bites are the perfect way to welcome guests, spark conversation, and give everyone something delicious to nibble on while the festivities begin!
FIG AND GOAT CHEESE CUPS
MAKES 12
INGREDIENTS:
12 sheets phyllo dough, thawed if frozen
6 tablespoons unsalted butter, melted
4 ounces goat cheese, softened
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon honey
1/4 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1/3 cup fig preserves
2 tablespoons balsamic vinegar
1 tablespoon water (optional, to thin glaze)
DIRECTIONS:
- Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin with butter to prevent sticking.
- Lay one sheet of phyllo on a clean surface and brush lightly with melted butter. Place another sheet on top and brush again. Repeat until you have about 3-4 layers stacked.
Cut the stacked phyllo into 12 squares roughly 4×4 inches (10×10 cm). Gently press each square into the muffin tin cups, forming little baskets. - Bake the phyllo shells for 8-10 minutes or until golden and crisp. Keep an eye on them to avoid burning; they go from golden to brown very fast.
- While the shells bake, mix the filling: In a bowl, combine softened goat cheese, chopped thyme and parsley, honey, garlic powder, salt, and pepper. Stir until smooth and well blended.
- To make the glaze, in a small saucepan combine fig preserves and balsamic vinegar over low heat. Stir frequently until the mixture thickens slightly, about 5 minutes. If too thick, add a tablespoon of water to loosen.
- Remove the phyllo cups from the oven and let cool for 5 minutes. Then, spoon the herbed goat cheese filling into each cup generously.
- Drizzle the fig balsamic glaze over each filled cup just before serving for a glossy, flavorful finish.
