Wine and Cheese Night with friends and this is a winner. Make it ahead and you are in good planning mode.
- 4 phyllo sheets (13 x 17 inches)
- 8 tbsp. melted butter, divided
- 4 oz. lean bacon, chopped
- 2 large sweet onions, (is there such a thing?) thinly sliced
- 3 garlic cloves, finely chopped
- 1/2 tsp. fresh thyme leaves, finely chopped
- 6 oz. chevre cheese (goat’s cheese)
- 3 large eggs
- 1/2 cup half and half cream
Preheat oven to 375 degrees. Lightly grease 12 regular size muffin tins and set aside. Place 1 sheet of phyllo on work surface, and be sure to keep the others covered with a damp cloth. Brush lightly with butter. Top second sheet over the first and brush with butter. Repeat until finished, reserving 2 tbsp. of butter.
Use a sharp knife and cut crosswise into 4 strips and lengthwise into 3 strips (this will make your 12 squares). press each one into a muffin cup and bake for about 5-6 minutes until golden but not completely cooked. Remove from the oven and cool slightly before filling.
Lower oven to 350 degrees.
Cook bacon in a skillet over low heat stirring often. When crisp remove and drain on paper towels. Add the remaining 2 tbsp. of buttter and add the onions and cook over medium heat, again stirring often until they change colour. Add the garlic and thyme leaves. Reduce the heat to low and continue to cook for about 12-15 minutes until tender and caramelized. Mix in the bacon.
In a bowl mix together the cheese, eggs, cream and a pinch of salt and pepper. Whip until smooth. Evenly divide the onion mixture into the phyllo cups and top each one with about 2 tbsp of the egg mixture. Bake in the oven for 8-10 minutes until the custard has set and the cups are golden brown. If they begin to brown too quickly, gently lay a sheet of tin foil over the top.
Add 5-6 other nibblies and you have a successful party.
Make sure to have a chilled bottle of Sauvignon Blanc nearby.