Artichoke & Sun Dried Tomato Bites – Galentine’s Brunch Menu

We had so much fun setting for our Galentine’s Brunch, but now it’s time for the menu and recipes. For our Galentines Brunch Menu, I’m contributing an Artichoke & Sun-Dried Tomato Bites Recipe for the appetizer. This is one of my favorite appetizer recipes because you can make it ahead of time so you aren’t stressed on party day. In addition, it freezes well.

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Galentine’s Brunch Menu

• Cocktail – Raspberry Prosecco Cocktail
• Appetizer – Artichoke & Sun Dried Tomato Bites
• Salad – Simple & Classic Fruit Salad
• Main Dish – Zucchini Quiche
• Dessert – Heart Linzer Cookies

If you missed seeing all the creative brunch tablescapes, you can check them out at How to Set a Brunch Table.

Artichoke & Sun Dried Tomato Bites Appetizer Brunch Recipe

The wonderful thing about this appetizer recipe is it can be made in advance and only takes approx. 15 minutes to prepare.

Be sure to drain both the artichoke hearts and sun-dried tomatoes well because you don’t want the added moisture in the phyllo cups. I usually press both with a paper towel for good measure.

Fill each phyllo cup with a heaping amount of the mixture and heat in the oven for approx. 15 minutes.

Recipe Freezes Well

In addition, you can prepare ahead of time and freeze BEFORE cooking. This is particularly important if you are planning a large party and need to spread the preparations out over the weeks leading to the event date.

This Artichoke & Sun Dried Tomato Bites recipe makes 45 cups. If this is more than necessary for your event, you can freeze the extra for a last-minute appetizer. In addition, they are handy to have in the freezer should you run short after the party begins. It only takes 20 minutes to heat up some more, and your guests will never know the difference.

Print Recipe

Artichoke & Sun-Dried Tomato Phyllo Bites

Great to prepare and have uncooked in freezer. Just pop as many as needed in the oven for an impromptu appetizer.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: American

Servings: 45 Phyllo Cups

Calories: 57kcal

Author: Rachel

Ingredients

• 2 14 oz. cans Artichoke Hearts drained & chopped
• 1 cup Shredded Parmesan & Asiago Cheese
• 1 cup Mayonnaise
• ¼ cup Oil Packed Sun-dried Tomatoes drained & finely chopped
• ½ tsp Worcestershire Sauce
• ¼ tsp Garlic Powder
• ¼ tsp hot sauce
• 3 1.9 oz pkg. Frozen Mini Phyllo Cups thawed
• ½ cup chopped fresh chives

Instructions

• Preheat Oven 350°°
• Line Baking sheet with Parchment Paper
• Mix together first 7 ingredients
• Spoon mixture into phyllo cups
• Place filled cups on prepared baking sheet
• Bake approx. 15 minutes or until filling is hot
• Garnish with Chives°

Notes

Shredded Parmesan Cheese can be substituted for the Parmesan & Asiago Mixture if desired. 

This recipe is perfect to make ahead and freeze BEFORE cooking.

Removed desired number of cups directly from Freezer, place on prepared baking sheet and cook approx. 20 minutes at 350 or until filling is hot.  

Garnish

If desired, you can sprinkle with fresh chives just before serving.

Perfect for Galantines Brunch

These tasty treats are perfect when served hot. However, they remain just as tasty if they are allowed to cool before serving. Another recipe that’s perfect for a lady’s brunch is this Hot Chicken Salad Recipe.

Place your Artichoke & Sun Dried Tomato Bites on a serving tray for the perfect start to a Galentine’s Brunch!

One great thing about a Supper Club is that everyone contributes to the meal.

Let’s Take A Look at the Recipes

Click on the links below to follow all the other brunch menu inspirations and save these delicious recipes.

Raspberry Prosecco Cocktail – Anne & Ann Marie – Simply 2 Mom’s

Artichoke & Sun Dried Tomato Bites – Rachel – The Ponds Farmhouse

Simple & Classic Fruit Salad – Jen – Mid West Life & Style

Zucchini Quiche – Stacy Ling Bricks N Blooms

Heart Linzer Cookies – Michele – Vintage Home Design

Resources

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