Name: Herbed Goat Cheese and Market Salad in Phyllo Cups
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 servings
Cuisine: american
Ingredients: Vegetable spray; 6 sheets phyllo dough; 4 tablespoons butter, melted; 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; 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.

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

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Herbed Goat Cheese and Market Salad in Phyllo Cups

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