Ham & Asparagus with Gruyere Mini Tarts

1 package of Mini Phyllo Tart Shells
1 8 oz cream cheese, softened
1 cup of shredded black forest ham
1 cup of steamed asparagus (I used mostly the top third of the spear)
1 cup of shredded Gruyere Cheese
dash of olive oil
salt and pepper to taste

Preheat oven to 350
Thaw phyllo shells
Mix cream cheese, ham and asparagus tips and add salt and pepper to taste
Spoon 1 Tablespoon cream cheese mixture into tart shell
Sprinkle with shredded gruyere cheese
top with drizzle of olive oil

Bake in oven for 5-7 minutes or until cheese is melted.

Serve Warm

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