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DLC-5 7-Cup Capacity Food...
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TOMATO-FETA PHYLLO KISSES WITH OREGANO AND CHIVES
Makes 48 kisses
3/4 cup crumbled feta
4 ounce pkg creamy goat cheese, about 3/4 cup 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 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. 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 . 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 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 oven until golden and crispy,
about 10 minutes. Serve warm.
