Description
A delightful appetizer featuring crispy phyllo cups filled with roasted beet puree, creamy goat cheese, and a drizzle of honey.
Ingredients
Scale
For the Crust:
- 2 medium beets, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 sheets phyllo dough, thawed
- 4 tablespoons melted butter
- 4 ounces goat cheese, softened
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves
- 1/4 cup chopped walnuts, toasted
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper, then roast on a baking sheet for 25 minutes until tender.
- Brush phyllo sheets with melted butter, stack them, and cut into 12 squares. Press each square into a muffin tin to form cups, then bake for 8-10 minutes until golden and crisp.
- Blend roasted beets in a food processor until smooth. Fill each phyllo cup with beet puree, top with goat cheese, drizzle with honey, and garnish with thyme and walnuts.
Notes
You can customize the seasonings to taste.