Goat Cheese in Filo Provencal |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Andre Poirot of Begue's, featured in The Louisiana New Garde television series. Cooking time approximate. Ingredients:
1 1/2 ounces goat cheese |
1 teaspoon black peppercorns, cracked |
1 tablespoon herbes de provence (auberge blend - herbes de provence, your own recipe or store bought) |
4 sheets phyllo dough |
4 tablespoons extra virgin olive oil |
1 tomato, sliced 1/4-inch thick |
1 small zucchini, sliced 1/4-inch thick (about 5-inch in length) |
1 small yellow squash, sliced 1/4-inch thick (about 5-inch in length) |
1/2 cup lettuce, shredded |
Directions:
1. Cut the cheese into three slices and sprinkle them with a little pepper and herbes de Provence.
2. Brush each sheet of filo dough with olive oil and cut into 3 equal pieces.
3. Enclose each cheese slice in a section of the filo.
4. Preheat oven to 400°F.
5. Place the vegetable slices on a baking sheet, brush them with olive oil and season with salt, pepper and herbes de Provence.
6. Roast for about 6 minutes or until tender.
7. Heat remaining olive oil in a skillet over medium heat and cook the filo packets until golden brown on both sides, about 4 minutes.
8. Place the roasted vegetables around the edge of a heated plate.
9. Place the shredded lettuce in the center and place the filo packets on the lettuce.
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