SMOKED SALMON CHEESE CUPS

Smoked Salmon Cheese Cups image

Spoon flavorful salmon spread into mini phyllo shells for fast-to-fix finger food. Made in 20 minutes!

Provided by Betty Crocker Kitchens

Time 20m

Yield 15

Number Of Ingredients 10

Ingredients

1 package (2.1 oz) frozen mini phyllo shells (15 shells)
3 oz chèvre (goat) cheese, crumbled
1 package (3 oz) cream cheese, softened
2 oz smoked salmon, flaked (from 4.5-oz package)
2 tablespoons shredded fresh Parmesan cheese
1 tablespoon chopped fresh basil leaves
1 tablespoon whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped pecans, toasted*

Steps:

Thaw phyllo shells as directed on package. In medium bowl, mix all remaining ingredients except pecans until well mixed. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut 1/2 inch off 1 corner of bag.
To serve, pipe or spoon cheese-salmon mixture into each phyllo cup. Sprinkle each with pecans.

Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 0 g, TransFat 0 g