I make an appetizer using frozen filo cups filled with a layer of chopped proscuitto/green onion sauteed in olive oil and fig balsamic, then a layer of either brie or gorgonzola (I'm using brie this time because I already have gorgonzola on the menu), and topped with fig jam, then baked until the cheese melts. I want to make 90 ahead for a holiday party and freeze. I will add the jam at the last minute the day of the party. Any reason the brie wouldn't freeze well? Thanks, Palma
None that I can think of. I have done it before. The only thing I do if I freeze cheeses is that if it is a soft cheese I try to thaw out first whatever I am making so as not to cook the cheese too much while the dish is baking. You might also try baking first and then freezing but I would guess the phyllo would not retain it's flaky texture then.
Posts: 690 | Location: Michigan | Registered: 14 January 2005
Use frozen filo appetizer cups. Fill each half full with small amount of brie or gorgonzola. Saute chopped proscuitto with olive oil, a splash of balsamic vinegar (I use FIG balsamic), and a little rosemary. Fill cups with cooled proscuitto. (At this point you can freeze if making ahead) Top with fig preserves and bake at 350 for about 7 min. for cheese to melt. They are great to have in the freezer (just add jam). I made 90 last week for upcoming holiday party in Dec. Palma
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