These tasty little phyllo cups are simply filled with a piece of Brie and some caramelized onions with thyme. Some grocery stores carry pre-made phyllo cups which make it even easier. Sauté the onions in butter first , slowly, to get them golden brown. One large onion and a 6-oz wedge of Brie makes about 8-12 onion bites in a regular muffin tin, or more if using a mini muffin tin.
Great for entertaining! Enjoy!
By Erin Gleeson for The Forest Feast
Crostini are great for entertaining, and this caper/shallot mixture can be made ahead of time. Burrata just makes everything better, so the combo of these ingredients is absolutely delish! Burrata is like a super soft fresh mozzarella that comes in water in a tub (you can get it at Trader Joe’s). If you can’t find it, use any soft cheese. You could simply use onion instead of shallots as well. I sliced the baguette and drizzled with a bit of olive oil (optional) on a cookie sheet before broiling in the oven. Yum!
By Erin Gleeson for The Forest Feast
I loooove onions that are slow cooked with balsamic vinegar. Red or white onions work. Cook them at a medium/low temperature for a long time, at least 20 minutes, until all the liquid is gone and they start to get very soft and a little golden/caramelized. If they need more time, you can always add more balsamic vinegar. Throw the onions on top of a (store-bought?) pizza dough with a little cheese and bake in the oven. (For a non dairy version you could just use sauce, or even pesto). I like to drizzle mine with a bit of olive oil, salt and pepper before serving. Yum!
By Erin Gleeson for The Forest Feast
Combine a couple pinches (or a quarter teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl with about 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a baking sheet until the edges are crispy brown. Enjoy warm!
