Herbed Goat Cheese And Market Salad In Phyllo Cups Recipes

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WARM GOAT CHEESE IN PHYLLO



Warm Goat Cheese in Phyllo image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

12 sheets phyllo dough, defrosted
6 tablespoons (3/4 stick) unsalted butter, melted
2 to 3 tablespoons plain dry bread crumbs
3 (3.5- to 5.5-ounce) fresh goat cheese discs
Baby salad greens, such as arugula and mesclun mix, for 6
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

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.

BEET AND GOAT CHEESE PHYLLO CUPS



Beet and Goat Cheese Phyllo Cups image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 12 cups

Number Of Ingredients 7

1 small red beet
1 tablespoon extra-virgin olive oil
12 frozen mini phyllo shells
1 4-ounce log goat cheese
1 tablespoon heavy cream or milk
1 teaspoon honey
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F. Put the beet on a sheet of foil, drizzle with the olive oil and wrap to enclose. Bake until easily pierced with a knife, 60 to 70 minutes. Let cool, then peel and chop.
  • Bake the phyllo shells as the label directs. Let cool.
  • Pulse the goat cheese and heavy cream in a mini food processor until smooth. Add the chopped beet, honey and 1/4 teaspoon salt. Pulse until very smooth and bright pink, about 1 minute.
  • Transfer the beet mixture to a large resealable plastic bag and snip off a corner; pipe into the phyllo shells. Refrigerate at least 20 minutes before serving.

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

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.

PHYLLO CUPS WITH TOMATO GOAT CHEESE SALAD



Phyllo Cups With Tomato Goat Cheese Salad image

Make and share this Phyllo Cups With Tomato Goat Cheese Salad recipe from Food.com.

Provided by Alia55

Categories     < 60 Mins

Time 35m

Yield 60 serving(s)

Number Of Ingredients 10

6 sheets phyllo pastry
1/4 cup butter, melted
2 tablespoons extra virgin olive oil
1 tablespoon wine vinegar
1 garlic clove, minced
2 teaspoons fresh thyme, chopped
salt and pepper
2 cups cherry tomatoes, quartered
2 tablespoons fresh parsley, chopped
4 1/2 ounces goat cheese, softened

Steps:

  • Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out.
  • Brush sheet lightly with some of the butter.
  • Top with second sheet; brush with butter.
  • Repeat with third sheet.
  • Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares.
  • Press each into lightly greased 1 ¾-inch mini-muffin or tart cup.
  • Bake in centre of 400°F oven until golden, 4 to 5 minutes.
  • Remove from pan; let cool on rack.
  • Repeat with remaining phyllo and butter.
  • In bowl, whisk together oil, vinegar, garlic, thyme, salt and pepper.
  • Add tomatoes and parsley.
  • Spoon goat cheese evenly into phyllo cups.
  • Spoon tomato mixture over top.

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