Ingredients
- Fruit Salsa
- Mini fillo shells
- 1 grilled mango, diced
- 2 grilled kiwis, diced
- ½ cup strawberries, diced
- 2 tablespoon fresh mint, chopped
- 1 tablespoon purple basil
- 1 teaspoon honey
- 1 teaspoon vanilla balsamic vinegar (or any sweet flavored balsamic)
- Honey lavender goat cheese
- cinnamon
- mint leaves for garnish
HONEY LAVENDER GOAT CHEESE
- 8 ounces goat cheese
- 3 tablespoon honey
- 1 tablespoon dried lavender
Instructions
Makes 24–30
Cook mini fillo shells according to package and cool. Combine all fruit in a small glass bowl. Add chopped mint and basil and mix. Drizzle honey and balsamic vinegar over and mix gently. Allow to sit for 30 minutes to infuse flavors.
Fill cooled shell with 1 teaspoon goat cheese. Top with fruit salsa. Garnish with cinnamon and a mint leaf.
HONEY LAVENDER GOAT CHEESE
Place ingredients in food processor. Process until smooth. To improve flavor, allow to sit for 30 minutes or more. Can be stored up to a week in refrigerator in a tightly sealed container.
