Mini Antipasto Cups
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Mini Antipasto Cups

  • Prep: 35 minutes
  • Serves: 24

Ingredients & Directions

  • 1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
  • 3/4 cup cream cheese, softened
  • 1.5 cups sliced pitted green olives

Heat oven to 350°F.  For Green Olive & Cream Cheese Filling: Spoon 1/2 tablespoon cream cheese into each pastry cup. Top each with 1 tablespoon olives.  Garnish with grated lemon zest and cracked black pepper, if desired.  Or, fill with Assorted Antipasto Fillings (see tips).  Place the filled pastry cups onto a baking sheet.

Bake for 5 minutes or until fillings are hot.


Artichoke & Sun-Dried Tomato Filling: Mix finely chopped marinated artichokes, jarred sun-dried tomatoes and fresh parsley.  Top with shaved Parmesan cheese after baking.

Mozzarella & Roasted Red Pepper Filling: Mix diced mozzarella cheese, chopped roasted red peppers and fresh basil.

Mushroom, Olive & Feta Filling: Mix drained diced marinated mushrooms and finely chopped pitted kalamata olives.  Top with crumbled feta cheese and fresh thyme, if desired, after baking.