Tomato Triangles with Cheese
8 sheets frozen phyllo dough, thawed
¾ C reduced-fat ricotta cheese
3 T reduced-fat crumbled goat cheese
or reduced-fat feta cheese
1 egg white
1 scallion, chopped
4 T chopped fresh basil
1 tsp CSD Garlic, minced
1 ½ oz CSD Tomatoes, drained and chopped
Preheat oven to 375°. Place 1 phyllo sheet on work surface & coat with cooking spray. Repeat & stack 3 more sheets. Cut the sheets in thirds lengthwise, then in quarters crosswise to get 12 squares. Make 2nd stack with other 4 sheets.
Combine ricotta & goat, or feta, cheeses & egg white in food processor & mix til smooth. Add scallion, 2 T basil, CSD Garlic & CSD Tomatoes. Pulse briefly to mix. Spoon 1 T mixture onto each square. Brush edges lightly with water. Fold one corner across to make triangle. Pinch & crimp edges & place on baking sheet.
Bake 5 minutes, or until lightly puffed & garnish with 2 T Basil.