211471 phyllo turnovers filled goat cheese walnuts Recipes

fresh goat cheese, walnuts or 2 tbsp safflower oil, walnuts, pizza crust (either storebought or your own recipe)

whole baby beets, vegetable stock, unsalted butter, onion, peeled, finely chopped, garlic cloves, crushed, arborio rice, fresh thyme leaves, chopped, red wine, walnuts, roughly chopped, soft fresh goat cheese, wild rocket, to serve (arugula)

butternut squash, walnuts, brown sugar, goat cheese , woodside preferably, leaves sage, butter, lemon juice, olive oil, potatoes , royal blue, plain flour, egg, nutmeg, salt

goat cheese, cream cheese, garlic cloves, roasted, peeled, chopped, pesto sauce, fresh, sun-dried tomatoes, chopped fine with 1 tbsp of marinade or 1/2 cup olive oil, fresh ground black pepper, coarse sea salt, fresh basil , cracked pepper garnish, sliced french baguettes or good cracker

goat cheese, softened, fat-free ricotta cheese, minced parsley, chopped scallions, chopped radishes, dried tarragon leaves, crackers or french bread or bagel chips, to serve

olive oil, unsalted butter, leeks, white parts only , cut in half lengthwise, thinly sliced, and washed, about 3 cups, white wine, walnut pieces, toasted and chopped, soft fresh goat cheese, crumbled , about 3/4 cup, parmesan cheese, grated, flat leaf parsley, chopped, fresh thyme, chopped, sheets phyllo dough , thawed overnight in the refrigerator, unsalted butter, melted and kept warm

whole grain bread, toasted, spreadable goat cheese, walnuts (optionally toasted), tomato , slices, lettuce or other salad greens, salt and pepper

phyllo pastry sheets, thawed if frozen (17- by 12-inch), unsalted butter, melted, unsalted butter, all-purpose flour, whole milk, dijon mustard, eggs, separated, grated parmigiano-reggiano cheese (1/2 cup), soft mild goat cheese, crumbled (2/3 cup), cider vinegar, dijon mustard, salt, extra virgin olive oil, frisee , torn into bite-size pieces (8 cups), radishes, cut into very thin wedges, chopped fresh chives

phyllo cups (2 boxes), onions, sliced fine, olive oil (or butter), goat cheese, salt and pepper, cheddar cheese, shredded (optional)

goat cheese or 3 (200 g), sesame seeds, lightly toasted, sheets phyllo pastry, butter, melted

phyllo dough, olive oil, fresh goat cheese, extra virgin olive oil, white balsamic vinegar, chopped black olives, chopped fresh thyme

pitted dark sweet cherries, pitted sour cherries, sugar, cornstarch, fresh lemon juice, vanilla extract, chilled heavy whipping cream, soft fresh goat cheese, crumbled, powdered sugar, vanilla bean , split lengthwise, frozen puff pastry (2 sheets), thawed, egg, beaten to blend, raw sugar

goat cheese, black peppercorns, cracked, herbes de provence (auberge blend - , your own recipe or store bought), sheets phyllo dough, extra virgin olive oil, tomato, sliced 1/4-inch thick, zucchini, sliced 1/4-inch thick (about 5-inch in length ), yellow squash, sliced 1/4-inch thick (about 5-inch in length ), lettuce, shredded

phyllo dough , defrosted, unsalted butter, olive oil, red onion, finely chopped, yellow onion, finely chopped, scallions, chopped, eggs, evaporated milk, salt, goat cheese, melted butter, for brushing

apples, peeled and chopped (red delicious or gala), pears, peeled and chopped (i used anjou), cinnamon stick, white wine, red beets , roasted, yellow beet , roasted, olive oil, salt, pepper, herbed goat cheese, walnuts, fine chopped

walnuts (2 1/4 cups), extra virgin olive oil , plus, more extra virgin olive oil, for drizzling, kosher salt, fresh ground pepper, fresh goat cheese, at room temperature, shallots, minced, chopped watercress leaf, fresh lemon juice, hass avocadoes, cut into 1/2 inch dice, radish, assorted fresh vegetable, cut into sticks (such as celery, fennel and carrots, for serving)

garlic, dijon mustard, red wine vinegar, olive oil, salt, pepper, head endive chopped, head radicchio chopped, arugula, goat cheese, walnuts to garnish, maple syrup, cranberries to garnish

goat cheese, at room temp, cream cheese, at room temp, kosher salt, fresh ground black pepper, tomato paste, drained sun-dried tomato packed in oil, finely chopped, balsamic vinegar, pesto sauce (a thicker pesto is best so that it will hold it s shape), fresh basil leaves or parsley sprig, for garnishing, toasted baguette , slices for serving