• Cooking Time: 20
• Servings: 45
• Preparation Time: 15
• 10oz fairly soft goat cheese like Montrachet (I use the Silver Log from Trader Joe’s)
• 2 tablespoons unsalted butter, softened
• 1/4 cup whipping cream
• 2 eggs
• Salt, white pepper, cayenne to taste
• 1/3 cups chopped herbs (thyme, chives, something from your garden, even scallions)
• About 45 pre-made mini phyllo shells (found in the freezer section of your grocery store)

1. Combine the goat cheese, butter, cream and eggs in a food processor fitted with a steel blade. Process until completely smooth. Season with salt, pepper, cayenne if desired. Transfer to a small bowl and stir in the herbs. The filling can now be covered and chilled for a few hours if need be, or used immediately.
2. Preheat oven to 375F. Arrange the frozen mini phyllo shells on a baking sheet. Spoon a dollop of the filling into each shell. Bake for 15-20 minutes or until they are puffed and golden. Serve immediately.

"This is my stand-by appetizer for all occasions. My kids love these, they are quick, and the filling can be made a few hours ahead. Beware – they can dry out if reheated in the oven." --Recipe from litl employee Jana