Herbed Goat Cheese and Market Salad in Phyllo Cups

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
12 servings
Level:
Easy

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
  • 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.

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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