Fig and Walnut Butter with Blue Cheese in Phyllo Cups

Makes 15 phyllo cups
  • 15 mini frozen phyllo cups, thawed
  • 12.75 oz. jar Stonewall Kitchen Fig & Walnut Butter
  • 2 tbsp. Brandy or Cognac
  • 5 oz. blue cheese
  • 1/4 cup chopped walnuts
  • - freshly snipped chives

Arrange phyllo cups on a parchment-lined baking sheet. In a small mixing bowl, mix Fig & Walnut Butter with brandy; set aside. Divide cheese evenly among cups. Top with approximately 1 tsp. of butter mixture; sprinkle evenly with walnuts. Bake in a preheated 350° oven until lightly browned (about 10 min.). Cool 10 min. before serving; serve garnished with chopped chives.

Recipe courtesy of Stonewall Kitchen.