Phyllo Cups With Tomato Goat Cheese Salad

• 6 sheets phyllo pastry
• 1/4 cup butter, melted
• 2 tablespoons extra virgin olive oil
• 1 tablespoon wine vinegar
• 1 garlic clove, minced
• 2 teaspoons fresh thyme, chopped
• salt and pepper
• 2 cups cherry tomatoes, quartered
• 2 tablespoons fresh parsley, chopped
• 4 1/2 ounces goat cheese, softened

1. Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out.
2. Brush sheet lightly with some of the butter.
3. Top with second sheet; brush with butter.
4. Repeat with third sheet.
5. Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares.
6. Press each into lightly greased 1 3/4-inch mini-muffin or tart cup.
7. Bake in centre of 400u0b0F oven until golden, 4 to 5 minutes.
8. Remove from pan; let cool on rack.
9. Repeat with remaining phyllo and butter.
10. In bowl, whisk together oil, vinegar, garlic, thyme, salt and pepper.
11. Add tomatoes and parsley.
12. Spoon goat cheese evenly into phyllo cups.
13. Spoon tomato mixture over top.

pastry, butter, extra virgin olive oil, wine vinegar, garlic, fresh thyme, salt, cherry tomatoes, fresh parsley, goat cheese

Taken from www.food.com/recipe/phyllo-cups-with-tomato-goat-cheese-salad-298448 (may not work)