Blueberry Bruschetta Phyllo Cups

This recipe is great as a fancy appetizer or a savory for afternoon tea. Credit goes to my good friend Cindy Grohman at the Princeton Wegman’s, who developed the original recipe as an appetizer. I’ve adapted it as an afternoon tea savory. You can also substitute the phyllo cup for a water cracker. -E

Blueberry Bruschetta

1 pint fresh blueberries, (smaller berries are best)
1 cup fresh mint leaves, finely chopped
1 large shallot, finely minced
drizzle of basting oil (I use Wegman’s brand, but you can use your favorite safflower-based, herb-infused oil)
drizzle of honey
salt and pepper to taste
4 boxes (15-count) phyllo shells, such as Athens brand
1 box Boursin cheese (5 oz.)


  1. Wash and stem blueberries. Allow to dry. Mix blueberries, shallot, mint, basting oil, and honey. Season as needed with salt and pepper. Chill until needed.
  2. To assemble: Fill each phyllo cup halfway with Boursin cheese. Be generous, you want to fill it to the point where you have enough space so the berries don’t roll off.
  3. Serve immediately. These little jewels can keep for a little while, but if you wait too long your cups will get soggy.

Try serving this unexpected little surprise with your afternoon tea sandwich course. Obviously this makes enough for large groups, but the berry mix holds well for a few days in the refrigerator, which makes for great noshing. Makes 60.

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