Recipe courtesy of Jill Davie
Episode: Vow Renewal
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Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
12 servings
Level:
Easy

Ingredients

For the cups:
For the herbed goat cheese:
For the salad:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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