Source: The Old Farmer’s Almanac
Yield: 30 pieces
- Soft herbed goat cheese: 1 1/2 Cups
- Large eggs: 2 Each
- Salt and freshly ground black pepper: 2 Pinches
- Prebaked phyllo or puff pastry shells, thawed: 30 Each
Preheat oven to 400º. Whisk together cheese and eggs. Season with salt and pepper. Arrange pastry shells on a baking sheet and place a heaping teaspoon of cheese filling into each cup. Bake until puffed and golden, about 15 minutes. To brown the tops further, place under the broiler 1 to 2 minutes, but watch carefully to prevent burning.
Serve hot, while still puffed (they will deflate a bit, but are also delicious cold). Garnish with fresh chopped herbs.