{{ :recipes:goat_cheese_phyllo.jpg?direct&200|}}
====== Jennivine's Goat Cheese In Phyllo Bags ======
/* Description */

This is one of my favorites from the cooking class I took at [[recipes:notes:jennivine_restaurant]] .  By the way, pay no attention to the picture - serve the phyllo packets over a smear of [[Jennivines Tomato-Basil Sauce|Jennivine's Tomato-Basil Sauce]]. 


<WRAP right>{(rater>id=100|name=Goat Cheese In Phyllo Dough|type=rate|headline=off)}</WRAP>
|**Preheat:** 450°|**Yield:**  servings||
|**Prep:** 0:30|**Wait:** 0:00|**Cook:** 0:10|


====== Ingredients ======
**[[Jennivines Tomato-Basil Sauce|Jennivine's Tomato-Basil Sauce]]**
{{section>recipes:jennivines_tomato-basil_sauce#Ingredients&noheader&nofooter&noeditbutton}}

**Phyllo Bags**
  * Scallions
  * Phyllo Dough
  * Goat Cheese, cut into 1"x1" rounds
  * Fresh Thyme
  * Fresh Rosemary

====== Directions ======
**[[Jennivines Tomato-Basil Sauce|Sauce]]**
{{section>recipes:jennivines_tomato-basil_sauce#Directions&noheader&nofooter&noeditbutton}}

**Phyllo**
  - Remove the white part of scallions (keep for a salad?) and steam the green parts until limp.
  - Cut the goat cheese into 1"x1" rounds 
  - Lay out a sheet of phyllo dough.  Brush 1/2 of the dough with melted butter and fold. Repeat.
  - Place goat cheese round in center of dough, sprinkle with thyme and rosemary.
  - Gather up the corners and edges of the dough and make a packet.
  - Tie the packet at the top with a bit of the steamed scallion.
  - Bake 10 minutes @450 until brown.
Serve over a smear of sauce.

====== Notes ======
  * Can be prepared 5 days ahead.

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====== Nutrition ======
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|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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