Phyllo Cups with Crab Salad, and Goat Cheese and Tomatoes
Servings: 60
Ingredients:
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Phyllo Cups
6 sheets phyllo pastry
1/4 cup (50 mL) butter, melted
Crab Salad
2 pkg (7 oz) frozen crabmeat, thawed
2 tbsp (30 mL) vegetable_oil
2 tbsp (30 mL) cider_vinegar
1 tbsp (15 mL) grainy mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1/4 tsp (1 mL) hot_pepper sauce
Half mango, peeled and diced
1 green onion, finely chopped
1/3 cup (75 mL) chopped fresh coriander or parsley
1 avocado, peeled and diced
Tomato goat cheese Salad
2 tbsp (30 mL) extra-virgin olive oil
1 tbsp (15 mL) wine_vinegar
1 clove garlic, minced
2 tsp ((10 mL) chopped fresh thyme (or ¼ tsp dried)
1/4 tsp (1 mL) each salt and pepper
2 cups (500 mL) cherry or grape_tomatoes, quartered
2 tbsp (30 mL) chopped fresh parsley
Half small tube (4.5 oz tube) goat cheese, softened
Preparation:
Phyllo Cups: Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush sheet lightly with some of the butter. Top with second sheet; brush with butter. Repeat with third sheet. Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares. Press each into lightly greased 1-3/4-inch (1.7 cm) mini-muffin or tart cup.
Bake in centre of 400°F oven until golden, 4 to 5 minutes. Remove from pan; let cool on rack. Repeat with remaining phyllo and butter. (Make-ahead: Store in single layer in airtight container for up to 2 days. Or freeze for up to 2 weeks; reheat frozen on rimmed baking sheet in 375°F (190°C) oven for 5 to 10 minutes.)
Crab Salad : Drain crabmeat through sieve, picking through to remove any cartilage; squeeze out liquid and set crabmeat aside. In bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and hot pepper sauce. Add crabmeat, mango, green onion and coriander; toss to mix. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add avocado; toss to combine. Spoon into phyllo cups.
Tomato Goat Cheese Salad: In bowl, whisk together oil, vinegar, garlic, thyme, salt and pepper. Add tomatoes and parsley. Spoon goat cheese evenly into phyllo cups. Spoon tomato mixture over top.
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