1 tablespoon butter or margarine

1 sweet onion, diced

4 ounces goat cheese or herb-flavored cream cheese

1/4 cup grated mozzarella cheese

1/8 teaspoon each: dried basil, oregano and pepper

4 sheets phyllo dough

2 to 4 tablespoons melted butter

1 plum tomato, seeded and diced

Grated Parmesan cheese

 

In skillet, melt butter and saut onion over medium-heat until softened and translucent; set aside. In medium bowl, mix together goat cheese, mozzarella cheese, basil, oregano and pepper; reserve.  Stack phyllo dough; cut into 4 strips lengthwise and 4 squares crosswise, making 16 squares. Brush 16 mini muffin cups with butter. Place 1 stacked phyllo square in each cup; press on bottom of cups, allowing edges to overhang; brush bottom and edges with butter.  Bake at 375 degrees 3 to 5 minutes or until golden brown; remove from pan. Divide cheese filling evenly among warm phyllo cups; top with reserved onions and tomato. Sprinkle with Parmesan cheese and serve.