Feta Fig Tartlets
Phyllo shells (found in the freezer section of most supermarkets)
Fresh Rosemary (optional)
Preheat oven to 350. Pop the shells out of the plastic tray and onto a rimmed cookie sheet and put them in the oven for 3 minutes, just so they crisp up. Then I let them cool while I bathed the kids and got them ready for bed. In a small bowl, I blended the tub of Feta with the block of cream cheese (using a hand mixer to make it easy).*
* This made a TON of the cheese mixture. So, I used the extra in scrambled eggs this morning and I still had a bunch leftover, so I put the cheese mixture + thinly sliced cucumbers in a whole wheat pita for lunch today.
Scoop a little blob (for lack of a better word) into each phyllo shell, and top with a slice of dried fig. Baked them for about 10 minutes, just so they were warm and a little golden brown. Then off to the party I went!
My hostess gift? A bag of my Homemade Granola from earlier in the afternoon.