Walnut-Basil Pastries With Dried Tomatoes

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   ["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 425u00b0 for 10 to 11 minutes or until evenly browned. Serve warm or at room temperature. Garnish, if desired."]

* Per serving · 4 servings · Values may vary.

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