Recipe courtesy of Impressions Catering

Yields 8

Impressions Catering

1/4 cup craisins, rough chop

1/4 cup dried apricots, rough chop

1/4 cup dried blueberries

1/4 cup dried cherries, rough chop

2 cups cabernet sauvignon

1/2 cup brown sugar

1 tsp sriracha chili sauce, or more if desired

Salt to taste

1/8 cup blue cheese crumbles

8 mini phyllo cups (freezer section of grocery store)

1 Tbs chopped parsley for garnish

Place chopped fruit in small sauce pan. Stir red wine and brown sugar into the dried fruit mixture. Simmer over medium heat for about 10 minutes or until red wine is reduced by half. Be careful not to reduce too much or mixture will become bitter. Add sriracha chili sauce and salt to taste. Remove pan from heat and let cool to room temperature. Place a spoonful of fruit chutney in each crispy phyllo cup. Top with a small amount of blue cheese crumbles. Place filled phyllo cups on platter. Garnish with chopped parsley.

Chef’s note: This recipe can be altered by using your favorite fresh or dried fruits or cheeses.