COOL CANTALOUPE PHYLLO CUPS

Chef's Choice in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

2 Tablespoons white wine
2 1/2 Tablespoons honey
60 small cantaloupe balls (1/2 inch diameter)
30 Athens Mini Fillo Shells (2 boxes)
3 Tablespoons minced fresh mint

In a small bowl, mix white wine and honey. In a wide shallow bowl, place cantaloupe balls and pour the wine-honey mixture over it. Chill for 30 minutes in fridge (or overnight).

Bake fillo shells in preheated 350ºF oven for 5 minutes to crisp. Remove and cool.

Place 2 cantaloupe balls in each fillo shell and sprinkle evenly with mint. Serve immediately.

Tip: You can substitute champagne for the white wine, or for a family-friendly treat, use sparkling white grape juice in place of the wine.

Yield 30 desserts