Tomato Goat Cheese Salad in Phyllo Cups

6 sheets phyllo pastry

¼ cup butter, meted 2 tablespoons extra-virgin olive oil

1 tablespoon wine vinegar

1 clove garlic, minced

2 teaspoons chopped fresh thyme (or ¼ teaspoon dried)

¼ teaspoon salt

¼ teaspoon pepper

2 cups cherry tomatoes, quartered

2 tablespoons chopped fresh parsley

4.5 oz (130 g) tube goat cheese, softened

Olive slices for garnish (optional)

1. Place one sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush sheet lightly with some butter. Top with second sheet; brush with butter. Repeat with third sheet.
   Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares. Press each into lightly greased 1 ¾ inch (4.5 cm) mini-muffin or tart cup.
2. Bake in centre of 400 " F oven until golden, 4-5 minutes. Remove from pan; let cool on rack. Repeat with remaining phyllo and butter. *(Make ahead: store in single layer in airtight container for up to 2 days. Or freeze for up to 2 weeks; reheat from frozen on rimmed baking sheet in 375 " F oven, 5-10 minutes.)*
3. In bowl, whish together olive oi, wine vinegar, minced garlic, thyme, salt and pepper. Add the quartered cherry tomatoes and fresh parsley. Spoon half small tube (130 g tube) of softened goat cheese evenly into phyllo cups. Spoon tomato mixture over top. Garnish with olive slices if desired.

Makes 60 pieces.