Simple Fall Appetizer – Feta-Fig Tartlets

Busy New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ 2012 Top 100 Sites for Women, teaches busy parents how to make simple, nourishing recipes for their families and friends. Here she shares her go-to appetizer recipe for Fall entertaining with Walter Stewart’s shoppers:

Feta-Fig Tartlets

It’s 2:45 pm, the school bus is just about to rumble home with your kids, you have an afternoon of activities to drive to and from… and you offered to bring an appetizer to tonight’s {pick one: book club/preschool mom’s night out/YWL meeting/dinner party}. Your first thought? “Maybe I’ll just bring wine instead?!” Before you resort to pigs-in-a-blanket or throw the towel in completely, bookmark this super simple Fall appetizer. It’s my go-to. And, if we both bring it to the gathering…? That’s ok! Everyone loves this appetizer!
As an added bonus, I’ve listed where you can find each ingredient at our local Walter Stewart’s Market, so no excuses for you not to bring along these little bits of Fall fabulousness!

Feta Fig Tartlets
(makes 30 appetizers)

  • 2 pkgs Athenos Mini Phyllo Cups (freezer case)
  • 8 oz. brick of organic cream cheese (dairy section)
  • 4 oz. tub crumbled Feta cheese (cheese case)
  • Dried figs (found in a tub in the produce section), sliced
  • Fresh rosemary (optional, produce section)

Preheat your oven to 350.
Leave the cream cheese on the counter for a few minutes to soften a bit.
Pop the phyllo shells out of the plastic tray and onto a rimmed cookie sheet and put them in the oven for 3 minutes, just so they crisp up.
While the cream cheese is softening, feel free to feed or bathe your kids, or go do bedtime stories . . .
Then, in a small bowl, blend the cream cheese and Feta. (I use a hand mixer to make it easy.)
Fill each phyllo cup with a dollop of the cheese mixture, a slice of dried fig, and a sprig of rosemary.
Voila! Done. So easy, and you will be the hit of your next gathering.
You can see what Eila made with the leftover cheese mixture here.
[Photo credit: Eila Johnson]