In one episode, she made an appetizer which included basterma (pasturma to the Greeks), so I paid close attention.
It’s really simple actually, and not too different from the cheese borag bites I posted years ago. I’ve changed her original recipe, which uses Kasseri cheese, just a bit to suit our taste.
Cheesy-Basterma Fillo Cups
½ cup unsalted butter, melted
2 – 15 count pkgs. frozen fillo cups, defrosted (Note: sold in the freezer section of most grocery stores)
2 cups grated Colby cheese (Monterey Jack or Muenster cheese may be substituted – or a combination of these to equal 2 cups) Note: Diane’s recipe uses 2 cups of grated Kasseri cheese)
2 or 3 ripe Roma tomatoes, seeded and finely chopped
15 thin slices of basterma with most of the spice rub removed, finely chopped (sold in most Middle Eastern stores) Note: If basterma is unavailable, you can substitute Bresaola which is sold in the deli section of most grocery stores.
Salt and pepper, to taste, optional
Preheat oven to 350°F.
Place fillo cups on a lightly greased – or parchment-lined- baking sheet. Brush insides of cups with melted butter.
In a mixing bowl, combine the grated cheese, chopped tomatoes, and basterma. Taste mixture to see if you’ll need salt and pepper. If so, add it here.
Place a small spoonful of mixture in each fillo cup. Bake for 10 to 12 minutes or until golden brown.
Cool slightly; serve.