Easy Phyllo Cups With Salad And Ham Side Or Snack Recipes

Steps:

• Preheat oven to 350ºF; with the rack positioned in the center.
• Melt 8 tablespoons (1 stick) butter, and set aside.
• Set 2 tablespoons of the thyme aside.
• Brush a mini-muffin tin with melted butter, and set tin aside.
• Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter.
• Sprinkle lightly with reserved thyme.
• Place another sheet phyllo on top, brush with butter, and sprinkle with thyme.
• Repeat with 2 more sheets phyllo.
• Cut stack into twelve 3-inch squares.
• Gently press each square into muffin-tin cup.
• Bake until edges are just golden brown, 8 to 10 minutes.
• Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme.
• Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.).
• In a large skillet, melt remaining 3 tablespoons butter over medium heat.
• Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes.
• Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme.
• Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
• Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the goat cheese.
• Transfer the filled cups to a baking sheet.
• Cook in oven just until heated through, about 3 minutes.
• Garnish with more thyme, and serve.
• Enjoy!

Steps:

• 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 ¾-inch 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.
• 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.
• Add avocado; toss to combine.
• Spoon into phyllo cups.