Phyllo Cups With Tomato Goat Cheese Salad Recipes

GOAT CHEESE SOUFFLES IN PHYLLO CUPS WITH FRISéE SALAD

Steps:

• Make cups:
• Preheat oven to 375°F.
• Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
• Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed. Line each of 6 muffin cups with a square. Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.
• Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.
• Make filling:
• Increase oven temperature to 400°F.
• While cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bringto a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese. (Cover surface of mixture with wax paper if not using immediately.)
• Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
• Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano. Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.
• Make salad while soufflés bake:
• Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.
• Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat. Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.
• Place a soufflé cup in each salad and serve immediately.

HERBED GOAT CHEESE AND MARKET SALAD IN PHYLLO CUPS

Steps:

• 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.

BAKED GOAT CHEESE IN PHYLLO WITH BABY GREENS HERBS

Steps:

• Preheat oven to 375°F. Toss garlic with 1 tablespoon oil in small baking dish. Roast until garlic is very tender, about 20 minutes. Peel garlic. Transfer to small bowl. Mash to paste. Stir in goat cheese and basil. Season to taste with salt and pepper.
• Arrange 1 phyllo sheet so that 1 long side is parallel to edge of work surface. Brush half of phyllo crosswise with butter. Fold unbuttered half over as for book. Brush with melted butter. Sprinkle with 1 1/2 tablespoons breadcrumbs. Spoon 1/4 of goat cheese mixture along bottom edge of phyllo, leaving 1/2-inch border at bottom and on each side. Fold short sides in. Fold long edge over and roll up as for jelly roll. Place phyllo roll, seam side down, on heavy large baking sheet. Brush with butter. Repeat with remaining phyllo, butter, breadcrumbs and goat cheese mixture. (Can be prepared 1 day ahead. Cover tightly with plastic and refrigerate.)
• Preheat oven to 400°F. Bake phyllo rolls until golden, about 15 minutes.
• Meanwhile, whisk vinegar, shallot and remaining 1 cup oil in small bowl until well blended. Season to taste with salt and pepper. Mix tarragon, chives and parsley in small bowl. Place greens in large bowl.
• Toss salad with enough dressing to season to taste. Divide among 6 plates. Using serrated knife, cut each phyllo roll diagonally into 2-inch slices. Arrange around edge of salads. Sprinkle herb mixture over salads.

GOAT CHEESE SOUFFLES IN PHYLLO CUPS WITH FRISEE SALAD

Steps:

• Special equipment: a muffin pan with 12 (1/2- or 1/3-cup) muffin cups.
• Make cups: Preheat oven to 375°F.
• Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel.
• Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
• Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed.
• Line each of 6 muffin cups with a square.
• Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.
• Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.
• Make filling: Increase oven temperature to 400°F.
• While cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour.
• Cook roux, whisking, 3 minutes.
• Add milk in a stream, whisking, and bringto a boil, whisking.
• Reduce heat and simmer, whisking occasionally, 5 minutes.
• Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese.
• (Cover surface of mixture with wax paper if not using immediately.) Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks.
• Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
• Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano.
• Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.
• Make salad while soufflés bake: Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.
• Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat.
• Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.
• Place a soufflé cup in each salad and serve immediately.
• Cooks' notes: • Phyllo cups can be made 1 day ahead and kept in pan, carefully wrapped in plastic wrap, at room temperature.
• • Soufflé filling (without egg whites) can be made 1 day ahead and chilled, covered.
• Bring to room temperature and stir (to loosen) before proceeding.
• You can make the soufflés 4 hours ahead (keep at room temperature).
• Put in a 375°F oven for 8 minutes to reheat.

PHYLLO CUPS WITH TOMATO GOAT CHEESE SALAD

Steps:

• Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out.
• Brush sheet lightly with some of the butter.
• Top with second sheet; brush with butter.
• Repeat with third sheet.
• Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares.
• Press each into lightly greased 1 ¾-inch mini-muffin or tart cup.
• Bake in centre of 400°F oven until golden, 4 to 5 minutes.
• Remove from pan; let cool on rack.
• Repeat with remaining phyllo and butter.
• In bowl, whisk together oil, vinegar, garlic, thyme, salt and pepper.
• Add tomatoes and parsley.
• Spoon goat cheese evenly into phyllo cups.
• Spoon tomato mixture over top.