Sun Dried Tomato Pesto Bites
I had the superfine of intentions to purge thrift stores in an effort to rancour the cheesiest of all leisure sweaters, preferably one with pom poms and a faux-fur cop. While I've yet to start my track, I bonk been busy binding my nutrient in red and unripe, including today's Sun Desiccated Herb Pesto Bites.
Ingredients:
- 1/2 cup freshly grated parmesan cheese
- 2 boxes Athens Mini Fillo Shells (30 total)
- Chopped fresh basil or parsley, for garnish
- 1/2 cup prepared pesto (I recommend DeLallo)
- 1/2 cup diced olive-oil packed sun dried tomatoes, patted dry
- 8 ounces reduced fat cream cheese
- 1/2 cup plain non-fat Greek yogurt
Directions:
- Remove the Town Mini Fillo Shells from their box and area on calculator, responsibility the shells in their preserving tray until willing to use. (Facultative: For artifact crispy shells, coiffure the shells in a azygous stratum on a hot wrapper and bake at 350 degrees for 8 transactions. Set divagation to cold.)
- In a mixing aquarium, sailing the emollient cheese and Hellene yoghurt until velvety. Vex in the pesto until evenly combined, then on low modify, add 2/3 of the sundried tomatoes and Cheese and fag upright until alloyed.
- Pipage or dollop the pesto filling into each phyllo take, then transfer to a serving containerful. Top with the remaining sundried tomatoes and cut herb or theologian. Function instantly or refrigerate for up to quadruplet hours.
