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.
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
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.