Herbed Goat Cheese and Market Salad in Phyllo Cups
- 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.
My Private Notes
Crispy Chicken Parm Balls
Now Playing
Crispy Chicken Parm Balls 00:47
Now Playing
Cheesy Zucchini Packets 00:53
Now Playing
Four-Flavor Sheet Pan Pancakes 00:50
Now Playing
Giant Reese's Cup with Pieces 00:51
Now Playing
Whole Roasted Stuffed Cauliflower 00:42
Now Playing
IDEAS YOU'LL LOVE
