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Salsa Canapes




Source of Recipe


My own


Recipe Introduction


This is a variation of the Tomato Canapes from Paula Deen. The Fresh Market sells a really delicious fresh salsa and I thought that would make a good Southwest version of this canape. These are really delicious and always popular when I make them. I've put them together as much as an hour before baking and they turned out fine and crisp!



List of Ingredients




1 tub of fresh salsa (about 1 1/2 c.)
8 T. cojito cheese, crumbled
8 T. mayonnaise
2 pkg. mini phyllo shells
Chorizo, about 6" piece, cut in brunoise
Grated Parmesan cheese


Recipe



Preheat oven to 350 degrees.

Saute the chorizo slowly to crisp up and render fat. Set aside.

Put a small amount of salsa in each of the shells (about 1 t.). Mix the cojito and mayonnaise together and top each salsa filled shell with the mixture. Sprinkle with the chorizo and Parmesan cheese. Bake for 10 - 12 minutes or until the cheese/mayonnaise mixture starts to just turn golden. Serve hot.

Makes 30 canapes.