Fig and Walnut Butter with Blue Cheese in Phyllo Cups
- 15 mini frozen phyllo cups, thawed
- 12.75 oz. jar Stonewall Kitchen Fig and 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 Kitchens.