fondue cheesecake bites

I love appetizer ideas.

I love easy appetizer ideas.

In fact, I like appetizers that are so easy that they can be made the day before and sit at room temperature for as long as you need until your guests arrive.

And you have time to change.

And change your baby's clothes.

And then change again because he just spit up all over you.

And still have time to answer the door with glasses of wine and lead your guests to the delicious little savory cheesecake bites that await them.

Fondue Cheesecake Bites

Makes 24.

Adapted loosely from a Cuisine at Home recipe.

10 sheets phyllo dough
1 stick butter, melted
1/2 cup dry white wine
1/4 cup shallots, minced
6 ounces cream cheese, cubed
1 cup Boursin cheese, crumbled
6 tablespoons Parmesan cheese, shredded
1 egg
Grapes, halved, optional

Preheat the oven to 325*.  Lightly grease a 24 count mini-muffin pan.
Open phyllo dough and cover with a damp kitchen towel.  Lay one sheet of phyllo out, recover the others with the damp towel and brush with melted butter.  Lay another sheet on top and repeat brushing with butter and layering until you've used 5 sheets.  Cut out 2-3" circles and put into the mini muffin tins.  Repeat with the other 5 sheets until you get 24 little cups.  Bake 10 minutes until golden and remove to cool a bit.

Boil wine with shallots in a saucepan over high heat until liquid has almost evaporated.  Reduced heat to low, then whisk in cream cheese until melted, stir in Boursin and Parmesan until smooth, then whisk in the egg.  Spoon 1 tablespoon cheese mixture into each muffin cup, then bake 15 minutes, or until set in the center.  

Cool 5 minutes before serving.  If you'd like, top with halved grapes and enjoy!