Arugula And Phyllo Wrapped Goat Cheese Recipes

WARM GOAT CHEESE IN PHYLLO

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.

GOAT CHEESE AND ARUGULA OVER PENNE

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.

BAKED GOAT CHEESE IN PHYLLO WITH BABY GREENS HERBS

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.

ARUGULA AND GOAT CHEESE RAVIOLI

Steps:

• To make pasta dough in a food processor:
• Blend together all dough ingredients in processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour (to make rolling easier).
• To make dough by hand:
• Whisk together flours in a bowl, then mound flour mixture on a work surface, preferably wooden, and make a well in center. Add yolks, oil, salt, and water to well. With a fork, gently beat yolks, oil, and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough (it will be soft and sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour (to make rolling easier).
• Make filling while dough stands:
• Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then add garlic, salt, and pepper and cook, stirring occasionally, until garlic begins to turn golden, 1 to 2 minutes. Add arugula and zest and cook, turning with tongs, until arugula is wilted, 2 to 4 minutes. Transfer arugula mixture to a fine-mesh sieve and press with back of a wooden spoon to extract excess liquid, then finely chop.
• Stir together arugula mixture and cheeses in a bowl.
• Make ravioli:
• Cut dough into 8 equal pieces. Cover 7 pieces with plastic wrap and pat out remaining piece into a flat rectangle. Generously dust with flour.
• Set rollers of pasta maker on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
• Put sheet of dough on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 5 or 6 rounded teaspoon-size mounds of filling 1 1/2 inches apart in a row down center of right half of sheet, then lift left half of sheet and drape over mounds. Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2 1/2-inch squares. Line a large shallow baking pan with a clean dry kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling in same manner, transferring to lined pan.
• Make sauce:
• Heat butter in cleaned 12-inch heavy skillet over moderate heat until foam subsides, then cook pine nuts, stirring frequently, until pale golden, about 4 minutes. Add garlic, pepper, and salt and cook, stirring frequently, until garlic begins to turn golden, about 2 minutes. Add lemon juice and oil, swirling skillet to combine, and remove from heat. (Leave sauce in skillet.)
• Cook ravioli:
• Bring a 6- to 8-quart pot of salted water to a boil over high heat, then reduce heat to a gentle boil. While water is heating, reheat sauce over low heat if necessary.
• Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to skillet with sauce and gently swirl skillet to coat pasta. Transfer ravioli to a platter with half of sauce and sprinkle evenly with half of chopped fresh arugula. Repeat with remaining pasta, sauce, and arugula.

ARUGULA AND PHYLLO- WRAPPED GOAT CHEESE

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.