"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, by , is from The Braun Family Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Sunday, December 21, 2008

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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