Wine & Cheese Treats

For Michelle's shower her sister asked me if I could help and bring some appetizers for the shower. I was so excited when she asked me,  she def came to the right place, my other job was also to take as many pictures as possible so they could send them to Lindsey in Afghanistan, boy did she come to the right place on both tasks. For the shower I made three dishes, a spinach dip in a bread bowl, tomato mozzarella skewers and these cucumber tomato salad served in phyllo cups.

Everything at the shower was a big hit, these three items included, the phyllo cups especially were a big hit, they were gone in just a couple minutes. I'm glad that I snagged two myself and got to try them. They were such a light and delicious appetizer, perfect for the wine and cheese theme, but also for any summer party. They were particularly easy to make you just needed to cut the cucumber, tomato and onion and then mix in the other ingredients. And the phyllo cups are pre-made, you don't even need to cook them. Simply thaw and put the salad right in them, and the presentation was great!

I def plan to make these for the next wine and cheese party we go to, or to the one I plan to host at our house sometime. I found a whole bunch of other great recipes that would fit the build as well. I found a recipe for Brie and Cherry Pastry Cups which I think would also be perfect, I want to try those out next time as well.

Cucumber-Tomato Bruschetta in Phyllo Cups
Source: Brown Eyed Baker

1 medium cucumber, finely diced
1 tomato, seeded and finely diced
1 small red onion, finely diced
¼ cup Breakstone’s Sour Cream
3 Tablespoons cream cheese, softened at room temperature
2 teaspoons lemon juice
2 Tablespoons finely chopped chives
2 Tablespoons finely chopped parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 packages phyllo cups (found in the freezer section)

Remove phyllo cups package from freezer – they will come to room temperature while you assemble the rest of the appetizer. In a medium bowl, toss the cucumber, tomato and onion to combine. Using a spoon, mix the sour cream and cream cheese in a small bowl. until thoroughly combined. Stir in lemon juice, salt, pepper, chives and parsley. Toss the vegetables with the sour cream mixture to combine. Spoon the bruschetta into each phyllo cup, filling each evenly. Top with finely chopped chives and serve.