Pineapple Prosciutto Phyllo Bites

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Listen up, fans of Hawaiian pizza. These bite-sized phyllo treats elevate the classic salty-and-sweet combination of ham and pineapple by using prosciutto, which is basically ham that studied abroad in college.

  • 5 ounces Gruyere cheese
  • 2 packages (15 count, each) Athens® Mini Fillo Shells
  • 5 ounces pineapple (approximately a quarter to a half whole pineapple)
  • 1/2 ounce prosciutto
  • 1/4 cup basil leaves, chiffonade


  1. Preheat oven to 350 degrees.
  2. Cut Gruyere cheese into 30 pieces, approximately 3/4” x 3/4” x 1/2” in size, and place one in each Mini Fillo Shell. Cut pineapple into 30 cubes, approximately 3/4” each. Cut prosciutto into 30 thin strips approximately 4” long. Wrap one strip of prosciutto around each pineapple cube and place on top of cheese. Bake on a baking sheet for 3 minutes, or just until cheese melts. Garnish with basil.

Cubes of mango can be used instead of or in addition to pineapple
Nutritional Info:
Serving size: 1 shell (14g); Calories: 40; Calories from Fat: 20; Total Fat: 2g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 5mg; Sodium: 55mg; Total Carbohydrate: 3g; Dietary Fiber: 0g; Sugars: 1g; Protein: 2g; Vitamin A: 2%; Vitamin C: 2%; Calcium: 6%; Iron: 0%

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