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    from "The Silver Palate Good Times Cookbook" by Julee Rosso, Sheila Lukins and Sarah Leah Chase

    A wonderful bite-size hors d'oeuvre fresh from the oven, with the tangy flavor of chèvre and aromatic herbes de Provence. Crisp and delicious.

    60 pieces

    4 sheets phyllo dough
    8 tablespoons (1 stick) unsalted butter, melted
    4 ounces Montrachet or other soft mild chèvre
    2 teaspoons herbes de Provence

    Print recipe

    1. Preheat oven to 350°F.
    2. Working quickly, place 1 phyllo sheet on a flat surface and brush the entire surface with butter. Place the second sheet directly over the first and brush it with butter. Using a small sharp knife, cut the phyllo into 30 squares (5 rows of 6 squares).
    3. Place a tiny bit of the chèvre in the center of each square and sprinkle the herbs over the cheese.
    4. Gather the corners of each square and twist over the cheese to form a tiny kiss. Place on a cookie sheet. Brush the tops of the kisses with butter. Repeat the process with the remaining ingredients.
    5. Bake until crispy and golden, about 10 minutes. Serve immediately.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Fantis Phyllo Dough - $3.29/ea
      Coach Farm The Medallion Goat Cheese - $5.99/ea
      FreshDirect Herbes de Provence - $3.59/ea
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
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