Warm Goat Cheese In Phyllo With Baby Greens Recipes

Steps:

• 1. Preheat the oven to 375 degrees F. Unroll the phyllo dough sheets 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 get dried out, place 1 sheet of phyllo dough on a board, lightly brush with melted butter, and lightly sprinkle with bread crumbs. Place a second sheet of phyllo dough on top, brush with the melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked. Cut the sheets in half crosswise to make 2 almost squares.
• 2. Cut one of the goat cheese discs 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 are wrapping a gift that is tied on top. You will end up with extra phyllo dough on top; twist the excess into a knot on top, to enclose the cheese. Brush the discs all over with melted butter and place them on a sheet pan lined with some parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make an additional 4 packages. Bake for about 20 minutes, until the phyllo dough is lightly browned. All them to cool for 5 minutes.
• 3. While the cheese packages are baking, put the salad greens in a large bowl. Whisk together the vinaigrette ingredients, except for the olive oil. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough of the vinaigrette to moisten (you won't use all of the vinaigrette).
• 4. Distribute the salad among 6 plates and put one warm goat cheese package in the center of each plate. Sprinkle with slat and pepper and serve. Enjoy!

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.

Steps:

• Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
• Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
• Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
• Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.

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.

Steps:

• Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
• Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified. (dressing can be made up ahead of time).
• Heat remaining tablespoon of oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
• Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.
• Note: The easiest way to cut goat cheese is with a piece of dental floss.