Cheese

Course

Ready In

Occasion

Southwest Tre Stelle® Bocconcini Salad Cups

This recipe can be prepared ahead of time and assembled when ready to serve. Bocconcini loves to soak up the marinade!

Prep Time:
15 minutes
Ready In:
30 minutes or less
Serves:
Makes 18 mini cups.
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Ingredients:

2 cloves garlic, minced 1/4 cup | 60 mL cilantro, finely chopped 1/2 small red onion, peeled and finely chopped 1/2 tsp | 2 mL cumin pinch chili powder 1/4 cup | 60 mL olive oil 2 fresh limes, juiced salt and pepper to taste 1 tub | 200 g Tre Stelle® Bocconcini Cheese Pearls, drained 1 jalapeno pepper, seeds removed and finely chopped 3/4 cup | 175 mL canned chick peas (garbanzo beans) rinsed and drained 3 sheets filo pastry melted butter

Instructions:

Preheat oven to 350°F or 180°C Layer and butter three sheets of filo pastry. Lightly spray a mini muffin tin with cooking spray. Cut filo into squares one half-inch wider that the muffin cups. Press carefully into tins so that the pastry fits snugly into the cups. Bake for 5 minutes or until lightly golden. In a medium bowl combine garlic, cilantro, onion, cumin, chili powder, olive oil, lime juice, salt and pepper. Add Bocconcini Cheese, jalapeno and chick peas, toss gently. Cover and refrigerate, allowing the mixture to marinate for at least 30 minutes before assembling. Bring mixture to room temperature before serving. Fill filo cups and serve immediately.

Other recipes for:

vegetarian fresh salad

Created by: Tre Stelle® Kitchen

Cheese: Bocconcini

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