| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy, Eggs |
|
Appetizers |
20 |
Servings |
INGREDIENTS
| 6 |
|
Sheets filo pastry |
| 1/4 |
c |
Hazelnut oil; warmed |
|
|
Vegetable oil |
| 8 |
oz |
Fromage blanc * |
| 2 |
oz |
Med.strong goat cheese ** |
| 2 |
|
Eggs |
| 1/4 |
c |
Whipping cream |
|
|
Salt, pepper |
| 2 |
|
Med. basil leaves; minced |
| 1/4 |
ts |
Dried rosemary |
| 1/8 |
ts |
Dried thyme |
| 1 |
tb |
Hazelnut oil |
INSTRUCTIONS
FROMAGE BLANC FILLING
* (fresh, soft goat cheese, lightly whipped) or cream cheese. ** (such as
Montrachet or feta) Brush each filo pastry sheet with warmed oil and stack
sheets. Trim stack to measure 15- x 12-inches. Cut into 20 (-inch) squares.
Brush small cupcake tin with oil. Press each square of dough into cup.
Flatten corners onto pan to form petals. Chill. To make filling, combine
fromage blanc, goat cheese, eggs, cream and salt and pepper to taste,
basil, rosemary, thyme and hazelnut. Mix until well blended. Pour filling
into formed cups. Bake at 350F until cups are golden and mixture is lightly
puffed.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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