Jennivine's Goat Cheese In Phyllo Bags
This is one of my favorites from the cooking class I took at Jennivine Restaurant . By the way, pay no attention to the picture - serve the phyllo packets over a smear of Jennivine's Tomato-Basil Sauce.
{(rater>id=100|name=Goat Cheese In Phyllo Dough|type=rate|headline=off)}
| Preheat: 450° | Yield: servings | |
| Prep: 0:30 | Wait: 0:00 | Cook: 0:10 |
Ingredients
- 10 Tomatoes, peeled (howto), seeded, finely chopped
- 1 Onion, finely chopped
- 2 cloves Garlic, pressed
- Olive Oil
- 2 Bay Leaves
- 2-3 tbsp minced Fresh Basil
- 1/2+ cup White Wine
Phyllo Bags
- Scallions
- Phyllo Dough
- Goat Cheese, cut into 1“x1” rounds
- Fresh Thyme
- Fresh Rosemary
Directions
- Peel, seed and finely chop tomatoes
- Saute onion in olive oil, add garlic and bloom
- Add tomatoes, bay leaves, basil and wine; stew for an hour
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.
You could leave a comment if you were logged in.
