Ratatouille-Filled Herb Phyllo Crisps Recipe - Cooking Index
Ratatouille-Filled Herb Phyllo Crisps Recipe - Cooking Index
Working with phyllo can be tricky for a first time user, but if you'll remember a few simple steps you will always have success.
| 1 | Box phyllo dough | |
| 2 | Butter - melted | |
| 1 | Chives - chopped | |
| 1 | Parsley - chopped | |
| 1 | 24-slot mini muffin pan | |
| 1 | Paint brush | |
| Ratatouille | ||
| 2 | Zucchini - small diced (large) | |
| 1 | Eggplant - small diced (medium) | |
| 2 | Red peppers - small diced | |
| 1 | Onion - small diced | |
| 1 | Yellow squash - small diced | |
| 2 | Garlic cloves - minced | |
| 1 | Whole tomatoes - (16 oz) - crushed, save juice | |
| 1 cup | 237ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 10 oz | 284g | Log of goat cheese |
For the Ratatouille: Saute each vegetable in olive oil separately until tender. Return the vegetables to a large saucepan, adding garlic, tomatoes, tomato juice and remaining olive oil. Reduce by two-thirds or until liquid is like a paste. Season with salt and pepper and add a handful of chopped herbs. Allow to cool completely.
For the Herb Phyllo Crisp: Unfold phyllo sheets out of the box and cover with a wet cloth. Preheat oven to 350 degrees. Place chopped herbs in a workable container, pour melted butter into a workable container, have your paint brush ready, then clean your work space.
The idea is to layer melted butter and chopped herbs in between layers of phyllo, brush with melted butter, sprinkle with chopped herbs and repeat for 3 layers. With a sharp knife, cut 6 even strips going vertically and then cut 4 even strips horizontally, making 24 even squares.
Carefully mold each square into each space of the muffin pan until all are completed. Place in the middle rack and bake for 2 to 3 1/2 minutes. They cook very quickly. Remove from pan. Repeat this step until you have enough phyllo crisps for your party.
Fill herb phyllo crisps with room temperature ratatouille, a small spoon of goat cheese, and you are ready to serve.
This recipe yields 60 pieces.
Source:
CHEF DU JOUR - (Show # DJ-9536) - from the TV FOOD NETWORK
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