1-7 ounce tub Saint Andre` Goat Cheese
5 ounces Philadelphia Cream Cheese
1 cup grated sharp cheddar cheese
1 cup diced prosciutto
1 package phyllo pastry
1 stick melted butter
1-16 ounce jar Cots and Quats Marmalade (orange marmalade)
salt and pepper to taste
preheat oven to 425 degrees
Remove phyllo from package and place on a cutting board, cover with a clean damp cloth. In a Cuisinart, blend together the cheeses until smooth, salt and pepper to taste.
Cut prosciutto into small dice and saute in a dry pan until crisp, set aside until ready to use. (if pan becomes to dry add a few drops of olive oil)
Melt butter in a microwave safe bowl for 30-40 seconds, set aside until ready to use
Begin making phyllo shells by placing one sheet of phyllo dough onto a second cutting board or other clean surface, remember to cover the remaining phyllo with damp towel, brush pastry with a thin layer of melted butter, add another layer of phyllo and brush with butter, continue this process until you have 6-8 layers of pastry
slice phyllo with a very sharp knife into 4 inch squares, gently press 1 square pastry into small muffin tins allowing a small amount of pastry to drape over the edge, bake on the middle rack of oven for 1-2 minutes or until edges become light brown, remove from oven and fill shell with 1/2 teaspoon cheese mixture, 1/2 teaspoon crumbled prosciutto and then top with 1/2 teaspoon marmalade, bake for additional 3 minutes, cool and serve.