Ingredients
- 1 cup seedless red or black grapes
- 1 teaspoon olive oil
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
- 15 mini phyllo cups
- 1/3 cup crumbled blue cheese
- 1/4 cup chopped toasted walnuts
- 1 teaspoon honey (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet over medium-high heat, heat olive oil and add grapes and thyme. Cook for 7–10 minutes until softened and caramelized.
- Gently smash about half the grapes to release juices, leaving the rest whole.
- Arrange phyllo cups on a baking tray.
- Spoon the grape mixture and juices into each cup.
- Top with crumbled blue cheese and chopped walnuts.
- Bake for 6–8 minutes until cheese softens and cups are golden.
- Drizzle with honey if using. Serve warm or at room temperature.
Notes
- Can substitute goat cheese for a milder flavor.
- Try rosemary instead of thyme for variation.
- Use pecans or pistachios instead of walnuts.
- Prep grapes ahead, but assemble just before baking for crispness.
- Phyllo cups can be replaced with crostini or tart shells.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 4g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
