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TOMATO-FETA PHYLLO KISSES
Makes : 48 kisses
3/4 cup crumbled feta
4 ounce package creamy goat cheese, about 3/4
cup (175 mL) crumbled
3 oil-packed sun-dried tomato halves
1/4 cup
finely chopped chives or 2 green onions, thinly sliced
1/4 cup finely
chopped fresh oregano or 2 teaspoons (10 mL) dried leaf oregano
1/4
teaspoon freshly ground black pepper
1/4 teaspoon cayenne (optional)
8
sheets phyllo dough
1/2 cup melted butter
Preheat oven to 375F
(190C).
If feta is packed in liquid, rinse with cold water. Pat dry.
Crumble into a measuring cup. Place in a medium-size bowl along with goat
cheese. Finely chop tomatoes. They should measure 1/2 cup (125 mL). Add to
cheeses. Stir in chives, oregano, salt, pepper and cayenne, if using, just
until evenly distributed.
Place a sheet of phyllo in front of you on a flat
dry surface. Keep remainder of phyllo covered with a damp cloth to prevent it
from drying out. Lightly brush phyllo with butter. Place another sheet on top.
Brush lightly with butter.
With a sharp knife, divide sheets into 12
squares by making 2 cuts lengthwise and 3 cuts crosswise. Place a rounded
teaspoon (6 mL) of filling on each square.
Gather up sides and pinch
together above filling. Repeat until phyllo and filling are used up.
Place
kisses on a lightly greased baking sheet. Bake in centre of 375F (190C) oven
until golden and crispy, about 10 minutes. Serve warm.
