Red Pepper and Artichoke Bites
Elevate your appetizer game with these irresistible Red Pepper and Artichoke Bites! These savory, bite-sized delights feature buttery, flaky layers of phyllo pastry filled with a creamy blend of Parmesan, cream cheese, roasted red peppers, and marinated artichoke hearts. Infused with a touch of garlic and perfectly seasoned, each bite delivers a burst of Mediterranean-inspired flavor. Quick to prepare in under 40 minutes, these golden, crispy bites are ideal for entertaining, whether served warm or at room temperature. Garnished with fresh parsley for a pop of color, they’re sure to be the star of any gathering! Perfect for holiday parties, casual get-togethers, or as an elegant snack, this recipe is a must-try appetizer that combines sophistication with crowd-pleasing appeal.
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Ingredients
- 12 sheets Phyllo pastry sheets
- 4 tablespoons Unsalted butter
- 1 cup Roasted red peppers
- 1 cup Marinated artichoke hearts
- 4 ounces Cream cheese, softened
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic, minced
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
Step 2
Melt the unsalted butter in a small saucepan or microwave-safe dish.
Step 3
Cut the phyllo pastry sheets into squares approximately 3 inches by 3 inches. You'll need 2 squares per muffin cup to make the base sturdy.
Step 4
Brush one phyllo square lightly with melted butter and layer with a second phyllo square, slightly rotated to form a star shape. Gently press the layered phyllo into a cavity of the mini muffin tin. Repeat until all cups are filled.
Step 5
Finely chop the roasted red peppers and marinated artichoke hearts. Set aside.
Step 6
In a medium mixing bowl, combine the softened cream cheese, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix until smooth and well incorporated.
Step 7
Fold the chopped red peppers and artichoke hearts into the cream cheese mixture.
Step 8
Spoon about 1 tablespoon of the filling into each phyllo cup. Be careful not to overfill.
Step 9
Bake in the preheated oven for 13-15 minutes, or until the phyllo pastry is golden brown and crispy.
Step 10
Remove the bites from the oven and allow them to cool slightly in the tin for about 5 minutes.
Step 11
Garnish with chopped parsley if desired, and serve warm or at room temperature.
Nutrition Facts
| Serving size | (933.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1989.7 |
| Total Fat 124.5g | 0% |
| Saturated Fat 69.7g | 0% |
| Cholesterol 329.5mg | 0% |
| Sodium 4377.2mg | 0% |
| Total Carbohydrate 165.4g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 5.9g | |
| Protein 57.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1126.0mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 772.0mg | 0% |
Source of Calories