This recipe is for the dish I'm going to give them to do, and it's my own creation. Easy to do--diced cooked potato, brie, proscuitto and chives are layered in phyllo cups, baked and served warm--can be assembled ahead of time, quick to cook and easy to hold once baked. In a word: fool proof.
Although it's just a few simple ingredients, taste-wise the result is more complex than you'd guess. And the way the proscuitto crisps up with the phyllo and the way the brie melts over the potatoes is very, very attractive. Unfortunately, although I did take a progress photo during the assembly which I will add to this post, I didn't get a picture of the successful, baked demo before I ate the evidence.
1 large baking potato (russet)
12 slices proscuitto, cut in half width-wise
6 sheets phyllo
1/2 cube of unsalted butter
1 8-ounce chunk of brie, rind cut away
3 tblsp chopped chives, divided
Dice the potato into approximately quarter inch pieces, cover with water and bring to a boil. Cook until just done--about 12 minutes total from the cold start. Drain.
Melt butter. While butter's still very warm, layer two sets of three sheets each phyllo dough, brushing butter between each and on the top layer. Trim off ugly edges and cut each set into six 4 1/2 - 5 inch squares. Push the dough squares butter side down into non-stick muffin tins (cupcake size). Dab the exposed cut inner edges with butter. Now cut each slice of proscuitto in 2, then add both pieces to one phyllo cup, overlapping on the bottom but leaving enough exposed to insure the meat shows well after shrinking during baking. Place a thin slice of brie on the bottom to act as a glue, add a small handful of potato dice, a pinch of chives and top with a thicker slice of brie and another pinch of chives. Bake twelve minutes at 350 degrees, or until cheese melts and phyllo's golden.