Phyllo Cups With Tomato Goat Cheese Salad
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
60
ingredients
- 6 sheet phyllo pastry
- 59.14 ml butter, melted
- 29.58 ml extra virgin olive oil
- 14.79 ml wine vinegar
- 1 garlic clove, minced
- 9.85 ml fresh thyme, chopped
- salt and pepper
- 473.18 ml cherry tomatoes, quartered
- 29.58 ml fresh parsley, chopped
- 127.57 g goat cheese, softened
directions
- Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out.
- Brush sheet lightly with some of the butter.
- Top with second sheet; brush with butter.
- Repeat with third sheet.
- Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares.
- Press each into lightly greased 1 ¾-inch mini-muffin or tart cup.
- Bake in centre of 400°F oven until golden, 4 to 5 minutes.
- Remove from pan; let cool on rack.
- Repeat with remaining phyllo and butter.
- In bowl, whisk together oil, vinegar, garlic, thyme, salt and pepper.
- Add tomatoes and parsley.
- Spoon goat cheese evenly into phyllo cups.
- Spoon tomato mixture over top.
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RECIPE SUBMITTED BY
Alia55
Canada
After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!