Name: Cheese Croustades
Total time: 25 min
Yield: 15
Ingredients: 1 (8-ounces) goat cheese log, at room temperature; 1/2 cup salted European-style butter (4 ounces) (such as Plugrá), softened; 1/2 cup whole-milk ricotta cheese (4 ounces); 1 teaspoon lemon zest, plus lemon peel twists for garnish (from 1 lemon); 1/2 teaspoon herbes de Provence; 1/4 teaspoon white pepper; 1/8 teaspoon finely ground sea salt; 1/4 cup cranberry relish or red currant jelly; 2 (1.9-ounces) package frozen mini phyllo pastry shells (such as Athens), thawed and baked according to package directions; Fresh chive batons

Stir together goat cheese, butter, ricotta, lemon zest, herbes de Provence, white pepper, and sea salt in a medium bowl until smooth. Spoon goat cheese mixture into a piping bag fitted with a large star tip. Spoon 1/4 teaspoon relish into each pastry shell, and pipe about 1 tablespoon goat cheese mixture on top of relish. Garnish with lemon zest curls and chive batons.

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