Herbed Goat Cheese and Market Salad in Phyllo Cups

Total Time:
35 min
25 min
10 min

12 servings

  • 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
  • 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.

View All

Cooking Tips
Loading review filters...