I subscribe to Cooking Light Magazine – love their recipes – although there are too many ads ( I understand that’s needed for income) so I spent a lot of time flipping fast through the ads to get to the substance. I must admit that online magazines are preferable now since they are portable while travelling – without the hassle ( and weight) of carrying the actual paper around.
I saw this recipe including cheese – and have adapted it to fit my home made goats cheese and our lifestyle. I hope you enjoy it! It comes from the Cooking Light‘s November 2012 issue. Here is the link: http://www.myrecipes.com/recipe/phyllo-cups-ricotta-chevre-50400000124426/
And just to prove that I really do milk, and make my own cheese – below is a picture of me milking one of our goats in the early morning.
Phyllo Cups with Ricotta, Chèvre, and Thyme
Start making the phyllo stacks about 30 minutes after you put the cheese mixture in the refrigerator. Or make the cheese mixture a day ahead, and assemble before guests arrive.
Ingredients
- 1 cup ricotta cheese (fat free is optional – I use our homemade goats milk ricotta)
- 1/3 cup finely chopped green onions ( we grow these along with thyme and other herbs)
- 1 tablespoon finely chopped fresh thyme
- 3 ounces chèvre, crumbled (about 3/4 cup) ( I make our own Chevre from our goats milk)
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup) ( Yes I do buy this!)
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter, melted
- 8 (14 x 9–inch) sheets frozen phyllo dough, thawed
- Cooking spray
Directions:
- Combine first 5 ingredients, stirring until smooth. Cover and chill 1 hour.
- Preheat oven to 375°.
- Combine oil and butter.
- Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); lightly brush phyllo with oil mixture.
- Repeat layers 3 times, ending with oil mixture; press gently on stack. Repeat procedure with remaining 4 phyllo sheets and oil mixture to form two phyllo stacks.
- Cut each phyllo stack crosswise into 4 (3 1/2 x 9inch) strips.
- Cut strips into thirds to form 24 (3 1/2 x 3inch) rectangles.
- Press 1 rectangle into each of 24 mini muffin cups coated with cooking spray.
- Divide cheese mixture evenly among prepared cups. Bake at 375° for 8 minutes or until phyllo is golden.
