Crispy Filo Appetizers With Goat Cheese And Cherries 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:

• Freeze cheese for 15 minutes. Unwrap and cut into 1/4-in. slices., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, thyme, garlic powder and salt. Dip cheese slices in the flour, eggs, then bread crumb mixture., In an electric skillet, heat oil to 375°. Fry cheese slices, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., Garnish each appetizer with a tomato half and basil leaf. Drizzle with vinegar; top with pine nuts. Serve warm.

Steps:

• Preheat the oven to 350°F. In a small bowl, mix together the goat cheese, dried cherries, cherry preserves and orange zest. Taste and adjust the preserves-which have an affect on the sweetness of the filling--to your liking.
• Open the package of the thawed filo. Place one sheet (14" x 18") on a clean work surface, such as a wooden cutting board, and brush with some melted butter. Top this buttered sheet with a second sheet of filo and brush with butter. Cover the rest of fillo well so the sheets do not dry out. Cut the filo cut it in half and place one half on top of the other, so you are left with a stack of 7" x 9" filo (see photo).
• Cut the filo stacks into six squares, as in the photo. Place a spoonful of the goat cheese mixture in the center of each square. Top with a walnut half. Brush some butter around the edges of the squares. Gather the ends of the squares and twist slightly just above the filling to form a little parcel. Continue with the rest. Place the filo parcels in a greased muffin pan. Brush the parcels with some melted butter and bake for about 12-15 minutes or until they are golden brown.
• Repeat with a second stack of filo and the rest of the goat cheese filling. Once they are ready, place them on a plate lined with paper towels to absorb any extra butter. Serve warm or at room temperature with some bubbly wine.