14 dried tomatoes in oil, drained and coarsely chopped
Garnish: fresh basil sprigs
How to Make It
Place 2 sheets of phyllo on a work surface (keeping remaining phyllo covered). Brush top sheet with melted butter. Cut buttered phyllo sheets lengthwise into 4 equal strips (about 3 1/2" wide). Place 1 piece of provolone (folded, if necessary) onto 1 end of each strip. Spoon a scant tablespoon of Walnut-Ricotta Spread over cheese; top with a few pieces of dried tomato.
Working with 1 strip at a time, fold bottom corner of phyllo over filling, forming a triangle. Continue folding back and forth to end of strip. Lightly brush phyllo triangle with butter to seal. Repeat procedure with remaining phyllo (2 sheets at a time), butter, provolone, Walnut-Ricotta Spread, and dried tomatoes.
Place pastries on an ungreased baking sheet. Bake at 425° for 10 to 11 minutes or until evenly browned. Serve warm or at room temperature. Garnish, if desired.