SPINART PHYLLO CUPS

from The Brew Magazine June 2022

BUILD IT AND THEY WILL COME: BRICKTOWN OKC

Recipes by Chef Buz

SpinArt Phyllo Cups

by Chef Buz Deliere

Welcome back everyone and Happy Father’s Day to all the fathers out there. I lost my father four years ago and it is still tough, so make sure to take the time to tell your fathers you love them because tomorrow is never guaranteed. All right, now a little glass of Don Julio 1942 to push the emotions back down, and let’s get to this month's recipe, my SpinArt Phyllo Cups. A great hors d'oeuvre that's quick and easy and will have your guests thinking you're a chef. Now if you want to pair it with a wine I suggest a nice Sauvignon Blanc, but you know me, I’ll stick to the Don Julio. I did, however, get to try some of the Tesla Tequila, at a close friends, Natalie and Greg, bar Sudi’s in the Virgin Islands. It was delicious, peppery with a slight burn. Great for how I like my tequila, to sip on with a little ice, I still prefer the 1942 over anything else, now let’s dive right into this month’s recipe and a tequila or 2.

First, start by preheating your oven to 350 degrees Fahrenheit, and place the phyllo shells on a baking sheet. In a medium bowl combine all the ingredients except for the parmesan cheese, and make sure everything is mixed in well. Really easy so far, right? Then spoon in the artichoke dip into the phyllo cups and sprinkle the parmesan cheese on top. Now bake in the oven until lightly browned and the cheeses are melted for about 15 minutes. Remove and serve warm. This is one of my favorite hors d'oeuvres to make because it's rich, creamy, and crispy all together and keeps you coming back for “one more, ” I hope you enjoy this recipe, now it’s back to the Don J for me.