Fig and Walnut Butter with Blue Cheese in Phyllo Cups
1 (15 count) pkg. mini frozen phyllo cups, thawed
1 (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 paper-lined baking sheet. In small mixing bowl, mix Fig and 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.
To Serve: Garnish with chopped chives.
Recipe courtesy of Stonewall Kitchens.