Herbed Goat Cheese and Market Salad in Phyllo Cups |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
vegetable spray |
6 sheets phyllo dough |
4 tablespoons butter, melted |
1 cup goat cheese |
1 cup cream cheese |
2 tablespoons olive oil |
2 cloves garlic, chopped |
1/4 cup chopped basil leaves |
1 teaspoon black pepper |
4 cups arugula leaves |
1 cup orange segments |
12 english breakfast radishes, cut lengthwise |
Directions:
1. Preheat the oven to 350 degrees F.
2. Lightly spray 12 muffin tins with vegetable spray. On a flat working surface, stack 6 phyllo sheets and cut into 6 (4-inch) squares, forming a total of 36 squares. Using a pastry brush, dab a phyllo square with melted butter. Press another phyllo square on top of the first making sure the corners are at different angles. Repeat with a third piece of phyllo. Press the phyllo into the cups. Bake until golden brown, about 6 to 8 minutes. Allow to cool.
3. For the herbed goat cheese:
4. In a medium sized microwave-proof bowl, place the goat cheese and the cream cheese. Microwave until softened, about 1 to 2 minutes. Using a spatula or whisk, mix in the olive oil, garlic, basil, and black pepper until smooth.
5. To assemble:
6. Place a dollop of the goat cheese mixture in each phyllo cup. Top each cup with arugula leaves and garnish with orange segments and English breakfast radishes.
7. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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