Arugula And Phyllo Wrapped Goat Cheese Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.
• Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages.
• Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes.
• While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten.
• Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
• Drain pasta, and toss with goat cheese mixture.

Steps:

• Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.

Steps:

• Preheat the oven to 400 degrees F.
• Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
• Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.

Steps:

• Roll the goat cheese logs in the herbs.
• Lightly brush the phyllo sheets with olive oil. Place 3 sheets on top of one another. Place 1 cheese log at the short end. Roll the phyllo over once, then tuck in the sides and continue to roll up to make a tight package. Repeat with the remaining phyllo and goat cheese.
• Place the phyllo packages seam side down on a tray and brush with more olive oil. Wrap in foil and refrigerate for up to 2 days.
• Preheat the oven to 425 degrees. Brush a small baking sheet with the remaining olive oil.
• Put the phyllo packages on the baking pan and bake in the middle of the oven for 10 to 15 minutes, until the phyllo is golden brown. Remove from oven and cool.
• Combine vinegar, mustard and pepper in a large salad bowl. Whisk in the hazelnut or walnut oil. Add the arugula and toss. Slice the phyllo-wrapped cheese logs into 1/2-inch-thick slices. Arrange the arugula on individual salad plates with a slice of the hors d'oeuvre and serve.

Steps:

• Bring water to boil in covered pot for linguine.
• Trim and wash arugula thoroughly. Dry thoroughly.
• In food processor, blend yogurt, ricotta and goat cheese until creamy.
• Add arugula to ricotta mixture and blend until arugula is thoroughly blended. Season with salt and pepper.
• Cook linguine according to package directions.
• When linguine is cooked, drain and top immediately with sauce.

Steps:

• Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.

Steps:

• Preheat the oven to 400°F. Brush a baking sheet with some of the melted butter.
• To roast the pears, arrange the pear halves, cut sides down, on the buttered sheet. Brush the tops with the remaining melted butter. Season with salt and pepper. Roast until just tender to the point of a knife, 20 to 25 minutes.
• To dress the greens, place the arugula in a large bowl. Drizzle with the vinegar and olive oil. Season with salt and pepper and toss to combine and coat.
• To serve, divide the greens among 4 to 6 individual serving plates. Top each with a warm roasted pear half, cut side up. Place a spoonful of goat cheese on each pear. Drizzle with honey. Season with salt and freshly ground black pepper. Serve immediately.
• Bosc pears are the archetypical pear, with an elongated neck and round, bell-shaped bottom. Their firm, sweet flesh is suitable for fresh eating, salads, and cooking. They are harvested in the fall. Look for firm fruit with a golden bronze color.