Herb Phyllo Crisp
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 large
Zucchini (small dice)1 medium
Eggplant (small dice)2 cloves
Garlic (minced)1 cup
Olive Oil1 bunch
Chives (chopped)1 bunch
Parsley (chopped)Directions:
1
Special equipment: 1 24 slot mini muffin pan 1 paint brush For ratatouille: Saute each vegetable in olive oil separately until tender
2
Return the vegetables to a large saucepan, adding garlic, tomatoes, tomato juice and remaining olive oil
3
Reduce by two thirds or until liquid is like a paste
4
Season with salt and pepper and add a handful of chopped herbs
5
Allow to cool completely
6
Herb phyllo crisp: 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
7
A
8
Never buy just one box, since some sheets are torn or matted together
9
B
10
Make sure the box is completely thawed out before attempting any dish
11
C
12
Always cover sheets not being used with a damp cloth towel; phyllo will dry out and turn to cracker mill right before your eyes
13
Unfold phyllo sheets out of the box and cover with a wet cloth
14
Preheat oven to 350 degrees
15
Place chopped herbs in a workable container, pour melted butter into a workable container, have your paint brush ready, then clean your work space
16
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
17
With a sharp knife, cut 6 even strips going vertically and then cut 4 even strips horizontally, making 24 even squares
18
Carefully mold each square into each space of the muffin pan until all are completed
19
Place in the middle rack and bake for 2 to 3 1/2 minutes
20
They cook very quickly
21
Remove from pan
22
Repeat this step until you have enough phyllo crisps for your party
23
Fill herb phyllo crisps with room temperature ratatouille, a small spoon of goat cheese, and you are ready to serve