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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Salad in Phyllo Cups with Herbed Goat Cheese Recipe

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This recipe for Salad in Phyllo Cups with Herbed Goat Cheese is from The Braun Family Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cups:
Vegetable spray
6 sheets phyllo dough
4 tablespoons butter, melted
For the herbed goat cheese:
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

For the salad:
4 cups arugula leaves
1 cup orange segments
12 English breakfast radishes, cut lengthwise
Directions:
Directions:
Preheat the oven to 350 degrees F.

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.

For the herbed goat cheese:
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.

To assemble:
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.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Easy and elegant.

 

 

 

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