 These elegant hors d’oeuvres take time to make. You can prepare them ahead and freeze them until you need them. Keep in mind that frozen kisses take slightly longer to bake.
3/4 c. olive oil
1 T. dried herbs (any kind you like)
1 clove garlic, crushed
8 sheets phyllo dough
6 oz. Chèvre (goat cheese)
Heat olive oil with herbs and garlic until warm (don’t boil). Remove from heat, and let steep 15 minutes. Strain and cool. Stack 4 phyllo sheets, and cut into a 12-inch square. (Freeze the remainder for another use.) Cut square into 9 four-inch squares. For each kiss, place one square (one layer) of phyllo on a flat surface. (Cover the rest of the phyllo with a damp cloth as you work.) Brush with oil, then add three more phyllo layers, brushing each layer with oil. Place about 2 tsp. of cheese in the center, and pull all corners together, pinching to enclose cheese. Repeat procedure with remaining 4 sheets phyllo dough. Bake on an oiled cookie sheet or in oiled mini-muffin pans at 400° for 10 to 12 minutes. Yield: 18 kisses.
From the July 1998 issue.
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