Recipe courtesy of Tyler Florence
Show: Chef Du Jour
Total:
2 hr 30 min
Prep:
1 hr 30 min
Cook:
1 hr
Yield:
60 pieces
Level:
Easy

Ingredients

For ratatouille:
For phyllo crisp:

Directions

Special equipment: 1 24 slot mini muffin pan 1 paint brush

For ratatouille: Saute each vegetable in olive oil separately until tender. Return the vegetables to a large saucepan, adding garlic, tomatoes, tomato juice and remaining olive oil. Reduce by two thirds or until liquid is like a paste. Season with salt and pepper and add a handful of chopped herbs. Allow to cool completely. Herb phyllo crisp: Working with phyllo can be tricky for a first time user, but if you'll remember a few simple steps you will always have success. 

a. Never buy just one box, since some sheets are torn or matted together. 

b. Make sure the box is completely thawed out before attempting any dish. 

c. Always cover sheets not being used with a damp cloth towel; phyllo will dry out and turn to cracker mill right before your eyes. 

Unfold phyllo sheets out of the box and cover with a wet cloth. Preheat oven to 350 degrees. Place chopped herbs in a workable container, pour melted butter into a workable container, have your paint brush ready, then clean your work space. The idea is to layer melted butter and chopped herbs in between layers of phyllo, brush with melted butter, sprinkle with chopped herbs and repeat for 3 layers. With a sharp knife, cut 6 even strips going vertically and then cut 4 even strips horizontally, making 24 even squares. 

Carefully mold each square into each space of the muffin pan until all are completed. Place in the middle rack and bake for 2 to 3 1/2 minutes. They cook very quickly. Remove from pan. Repeat this step until you have enough phyllo crisps for your party. 

Fill herb phyllo crisps with room temperature ratatouille, a small spoon of goat cheese, and you are ready to serve.

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