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Makes 23 servings
4 sheets phyllo dough, thawed according to package instructions 12 ounces Cabot White Oak Cheddar (about 3 cups)¼ cup dried cranberries ¼ cup chopped raw or toasted walnuts 1-2 tablespoons honey 2 strips uncooked bacon ½ cup cooked brussels sprouts, sliced thinly
Details
You are going to absolutely love these cheddar cheese bites, not only because they are surprisingly quick and easy to make thanks to store-bought phyllo dough, but also because they are customizable to suit your tastes. In the mood for a sweet version? Top with dried cranberries, chopped walnuts, and a drizzle of honey. Feeling more savory? Top with bacon bits. Of course, you can always make both kinds – and even try out your own creation! Share the recipe for these tasty cheddar cheese bites with friends and family on Facebook, Pinterest, Instagram, and Twitter. They’ll love it!
Preheat your oven to 375°F and spray a large muffin tin with cooking spray and set aside. Cut the phyllo dough into 24 squares using a pizza cutter (or sharp knife). Press each square into its own muffin tin and then place ½ ounce of Cabot White Oak Cheddar cheese on top of each square.
To make a sweet version, cook for 15 minutes and then top with dried cranberries, chopped walnuts, and a drizzle of honey. For a savory version, top with bacon bits and then cook for 12 minutes.
Next, for both versions, add Brussels sprouts and cook for 3 more minutes. Let cool for 2-3 minutes and serve immediately. These can be stored in the fridge or freezer. Simply reheat at 375°F until hot and bubbly.
Want a grilled version of cheddar cheese bites? Try this recipe for Zesty Grilled Cabot Cheese Bites. Cabot is a cooperative of over 800 farm families who continuously strive to produce the best dairy products around. If you enjoy this recipe, we’d really appreciate it if you could rate and review it!
Ingredients
4 sheets phyllo dough, thawed according to package instructions
12 ounces Cabot White Oak Cheddar (about 3 cups)
¼ cup dried cranberries
¼ cup chopped raw or toasted walnuts
1-2 tablespoons honey
2 strips uncooked bacon
½ cup cooked brussels sprouts, sliced thinly
Directions
Preheat oven to 375°F.
Spray a large muffin tin with cooking spray and set aside.
Cut the phyllo dough into 24 squares using a pizza cutter or sharp knife. Press each square into its own muffin tin. Place 1/2 ounce of cheese on top of each square.
For sweet version: cook for 15 minutes and top with dried cranberries, chopped walnuts, and a drizzle of honey. For savory version: top with bacon bits before cooking for 12 minutes.
add brussels sprouts and cook for 3 additional minutes. Let cool for 2-3 minutes and serve immediately. Store in the fridge or freezer and heat at 375°F until hot and bubbly.
Recipe and photo courtesy of 24 Carrot Life.
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