Smoked Gouda Cups with Brussels Sprouts Slaw
Yield:15 servings
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 1 tablespoon light brown sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 cup very finely chopped fresh Brussels sprouts
  • 1 tablespoon very finely chopped shallot
  • 1 tablespoon very finely chopped toasted pecans
  • 1 (1.9-ounce) package frozen phyllo cups
  • 15 (1-inch) cubes smoked Gouda cheese
  1. In a jar with a screw-top lid, combine vinegar, olive oil, brown sugar, salt, and pepper. Shake vigorously until combined.
  2. In a medium bowl, combine Brussels sprouts and shallot, stirring well. Pour vinaigrette over Brussels sprouts mixture, tossing to coat. Cover, and refrigerate until cold, approximately 4 hours.
  3. Preheat oven to 350°.
  4. Line a rimmed baking sheet with parchment paper.
  5. Place phyllo cups 2 inches apart on prepared baking sheet. Place a cheese cube in each phyllo cup.
  6. Bake until cheese melts, approximately 5 minutes.
  7. Add pecans to slaw, tossing to combine. Fill each phyllo cup with slaw.
  8. Serve immediately.
Recipe by TeaTime Magazine at