5 tablespoons unsalted butter, melted
4 rectangular sheets phyllo pastry
12 medium eggs
Three 1 1/4-ounce wheels Rocamadour or other semi-soft goat cheese, cut into quarters to make 12 wedges
2 ounces thinly sliced prosciutto, cut into 12 pieces
1 1/2 teaspoons herbes de Provence, optional
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