Warm Goat Cheese In Phyllo Recipes

WARM GOAT CHEESE

Warm Goat Cheese image

Provided by Ina Garten

Time 30m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 (11 ounce) log plain goat cheese
2 extra-large egg whites, beaten with 1 tablespoon water, for egg wash
Fresh bread crumbs
1 tablespoon olive oil
1 tablespoon unsalted butter

Steps:

Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the egg wash and then into the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a baking rack set on a sheet pan and chill for at least 15 minutes.
Heat the oil and butter in a medium saute pan over medium-high heat. Add the goat cheese slices and cook on both sides until browned on the outside but not melted inside.

BAKED GOAT CHEESE IN PHYLLO WITH BABY GREENS HERBS

Baked Goat Cheese in Phyllo with Baby Greens Herbs image

Categories Leafy Green Appetizer Bake Roast Vegetarian Goat Cheese Bon Appétit

Yield Serves 6

Number Of Ingredients 13

Ingredients

6 garlic cloves, unpeeled
1 tablespoon plus 1 cup olive oil
11 ounces soft fresh goat cheese (such as Montrachet), crumbled
2 tablespoons thinly sliced fresh basil
4 sheets fresh phyllo dough or frozen thawed
1/4 cup (1/2 stick) butter, melted
6 tablespoons fresh white breadcrumbs
1/4 cup Sherry wine vinegar
2 shallots, finely chopped
1 1/2 tablespoons chopped fresh tarragon
1 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh parsley
12 cups mixed baby greens

Steps:

Preheat oven to 375°F. Toss garlic with 1 tablespoon oil in small baking dish. Roast until garlic is very tender, about 20 minutes. Peel garlic. Transfer to small bowl. Mash to paste. Stir in goat cheese and basil. Season to taste with salt and pepper.
Arrange 1 phyllo sheet so that 1 long side is parallel to edge of work surface. Brush half of phyllo crosswise with butter. Fold unbuttered half over as for book. Brush with melted butter. Sprinkle with 1 1/2 tablespoons breadcrumbs. Spoon 1/4 of goat cheese mixture along bottom edge of phyllo, leaving 1/2-inch border at bottom and on each side. Fold short sides in. Fold long edge over and roll up as for jelly roll. Place phyllo roll, seam side down, on heavy large baking sheet. Brush with butter. Repeat with remaining phyllo, butter, breadcrumbs and goat cheese mixture. (Can be prepared 1 day ahead. Cover tightly with plastic and refrigerate.)
Preheat oven to 400°F. Bake phyllo rolls until golden, about 15 minutes.
Meanwhile, whisk vinegar, shallot and remaining 1 cup oil in small bowl until well blended. Season to taste with salt and pepper. Mix tarragon, chives and parsley in small bowl. Place greens in large bowl.
Toss salad with enough dressing to season to taste. Divide among 6 plates. Using serrated knife, cut each phyllo roll diagonally into 2-inch slices. Arrange around edge of salads. Sprinkle herb mixture over salads.

WARM GOAT CHEESE SANDWICHES

Warm Goat Cheese Sandwiches image

Basil pesto, sun-dried tomatoes and goat cheese intermingle to produce a savory, colorful, EASY vegetarian sandwich. Wonderful served with seedless purple grapes.

Provided by Alesa

Categories World Cuisine Recipes European Italian

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

1 (5 ounce) goat cheese, softened
½ cup basil pesto
¾ cup sun-dried tomatoes, softened and chopped
2 pita breads, cut in half

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 25.3 g, Cholesterol 38 mg, Fat 25.5 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 11.2 g, Sodium 793.7 mg, Sugar 5.1 g

PHYLLO KNOTS WITH GOAT CHEESE AND SPINACH

Phyllo Knots with Goat Cheese and Spinach image

Once formed, phyllo knots may be frozen, in an airtight container, for one week.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 5 1/2 dozen

Number Of Ingredients 10

Ingredients

6 large scallions, white and green parts, finely chopped
1/3 cup olive oil
Two (10-ounce) packages frozen chopped spinach, thawed, liquid reserved, or 3 pounds fresh spinach, washed and stems removed
1 bunch flat-leaf parsley, leaves (about 1 cup), roughly chopped
1 bunch dill, (about 1 cup), roughly chopped
12 ounces goat cheese, crumbled, room temperature
2 large eggs, lightly beaten
Salt and freshly ground black pepper
2 boxes (1-pound each) phyllo dough, (17-by-11 1/2-inch sheets)
2 cups (4 sticks) unsalted butter, melted and kept warm

Steps:

In a large skillet over medium heat, cook scallions in oil until soft. Add spinach and reserved liquid; cook until warm. Transfer mixture to a thin kitchen towel or cheesecloth; wring liquid into a bowl. Reserve 2 tablespoons liquid, discard the rest. Cool spinach to room temperature.
Process spinach, reserved spinach liquid, parsley, dill, goat cheese, eggs, and salt and pepper to taste in a food processor until combined.
Heat oven to 425 degrees.with two racks. Fill a pastry bag fitted with a #2 tip (or a 3/8-inch-diameter coupler) with spinach mixture. Set aside. Place phyllo flat between two damp kitchen towels. Lay another damp kitchen towel on work surface. Place one phyllo sheet on towel (re-cover remaining phyllo to prevent drying). Brush with butter. Place a second sheet on top; brush with butter. Cut phyllo in half lengthwise and then crosswise to make four pieces. Pipe a line of filling across top of each piece, leaving 1 1/4 inches on each end. Roll each piece into a tube starting with top-filling side and rolling down toward you, brushing phyllo with butter. Brush completed tube with butter; gently tie into a loose knot.
Place on parchment-lined baking sheets. Brush tops with butter. Bake until golden, 15 to 20 minutes, rotating pans halfway through baking. Transfer to cooling racks. Serve warm or at room temperature.

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