3 slices of country bacon or pancetta, diced or cubed

2 tbsp olive oil

½ cup diced shallots

1½ cup diced wild mushrooms

½ cup red table wine

½ cup dried cherries or currants

2 tbsp Balsamic vinegar

2 tbsp orange or currant marmalade

2 tsp minced fresh thyme

salt and pepper

1 package frozen phyllo dough

2 tbsp melted butter, and pastry brush

1 Merry Goat Round, sliced in thin wedges

 

Preheat your oven to 400 degrees. In a medium skillet, cook the diced bacon until it is crispy. Add the diced shallots and olive oil and sauté until the shallots are translucent and golden. Add the diced wild mushrooms and continue sautéing until the mushrooms are just beginning to soften, about 2 minutes. Add the wine to deglaze the pan and stir well. Add the dried cherries, balsamic vinegar, marmalade, thyme, salt, and pepper. Stir to combine and reduce heat to medium. Continue cooking until the wine has fully reduced. Remove from heat and allow the mixture to cool. Cut phyllo dough into 8-inch squares. Prepare your work surface, lay down 1 layer of phyllo brush it with melted butter and add another. Continue in this fashion until you have assembled six layers of phyllo.

Press the layered phyllo into a greased muffin pan so that the phyllo lines the pan and creates a small basket. Continue until you have created 12 individual phyllo baskets. In the bottom of each basket, place two wedges of Merry Goat Round. Top each with a spoonful of the muffin mixture. Bake the tartlettes in the pre-heated 400-degree oven for 30 minutes, or until the phyllo is golden brown. Remove and serve.

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