Lemon Thyme Goat cheese cups

These are great for appetizers, but also with a light salad for dinner. I prefer them at room temperature, but they are best served the day you make them, to keep the phyllo dough crisp.

1/2 whole milk, room temperature
4 oz of Jones Family Farm lemon thyme goat cheese, room temperature
2 whole eggs, room temperature
2 egg yolk, room temperature
pinch of kosher salt
1/4 c Kriemhilds butter, melted
8 phyllo sheets
Wild mountain Apiaries Honey
poppy seeds

Preheat oven to 350 degrees F. Lightly butter 24 mini-muffin tin. Set aside.

In a small pan heat milk just to a simmer. Remove from heat and stir in Lemon thyme Goat cheese. Let stand for 5 minutes.

In a large mixing bowl beat eggs, yolks and salt until light and fluffy, about 5 minutes. Slowly drizzle in goat cheese, milk mixture , combine well. Set aside.

Keep phyllo cover with a towel to prevent dry. Taking one sheet onto work surface brush with melted butter. Place a second sheet over, and brush with butter. Using a pizza cutter, cut the phyllo into 6 equal sections.

Take one section at a time and form into muffin tin, leaving some over hang. Repeat these two steps to have 24 cups.

Carefully pour goat cheese custard into each cup, about 3/4 full. (be careful not let custard get between dough and tin)

Bake at 350 degrees for 11-14 minutes or until phyllo is golden. Remove from oven and let stand for 5 minutes. Remove to a cooling rack.

If you are serving these as an appetizer, drizzle with honey and sprinkle with poppy seed.