Goat cheese filo tartlets

(WTNH) - GOAT CHEESE FILO TARTLETS

Filling:
1 T minced fresh chives
1 tsp minced orange zest
1 T minced fresh basil leaves
½ C minced toasted pistachios
Salt and freshly ground pepper to taste
11oz log of goat cheese
In a bowl, mix all ingredients together. Set aside.

For the Filo: Defrost in the refrigerator a 1# box of filo sheets.
Preheat oven to 375.
Brush a sheet of filo with melted butter, longer side facing you. Lay a second sheet on top of that and again brush with butter.
Cut into 12 even squares.
Picking up 2 squares at a time, form a star shape by placing one diagonally on top of the other in a tart shell or a muffin tin. Carefully press into the tart shell.
Lay a third square on top. And finally a fourth square.
Place a scoop of Goat Cheese Filling in the middle. Sprinkle with pistachios.
Bake at 375 until golden brown and flaky. Let sit for a few minutes before removing.

For the Vinaigrette :
1 T minced shallots
1 tsp Dijon mustard
½ C Ariston Fig Balsamic Vinegar
Approximately 1 C Olive Oil
Salt and pepper to taste
Whisk together all ingredients except olive oil.
Slowly whisk in oil to make an emulsion.

Serve tartlet with mixed field greens, orange supremes, raspberries or sliced fresh figs if in season, toasted pistachios, thinly sliced red onions.

Recipe: Mary Kravec, Silo Cooking School