Goat Cheese And Red Pepper Phyllo Triangles With Olive Frisée Salad Food

GOAT CHEESE AND RED PEPPER PHYLLO TRIANGLES WITH OLIVE FRISéE SALAD

Steps:

• Make phyllo triangles:
• Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a damp clean kitchen towel. Arrange 1 phyllo sheet on a work surface with a long side nearest you (keep remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each with butter.
• Cut buttered phyllo stack crosswise into 5 (12- by 3 1/3-inch) strips.
• Put 2 teaspoons red peppers and 2 teaspoons goat cheese near 1 corner of a strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangular shape. Put triangle, seam side down, on a baking sheet and cover with plastic wrap. Make 14 more triangles in same manner, using remaining phyllo and filling (you may have a little butter left over).
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry triangles in 2 batches until golden, about 1 minute per side. Transfer with tongs to paper towels to drain.
• Make salad:
• Whisk together vinegar, mustard, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified. Add frisée and olives and toss with dressing, then season with pepper. Mound salad on plates and arrange phyllo triangles alongside.

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.

CRISPY GOAT CHEESE SALAD

Steps:

• For the goat cheese: Preheat the oven to 400 degrees F. Line a small baking sheet with parchment and set aside.
• Stir together the goat cheese, basil, lemon and salt with a rubber spatula in a medium bowl.
• Lay one sheet of phyllo flat in front of you. Brush it gently with some of the oil. Lay another piece of phyllo on top and brush gently with more oil. Continue two more times to have 4 sheets of phyllo. Cut the dough into 5 strips. Scoop a tablespoon of the goat cheese mixture onto one end of a strips. Bring a corner up and over the cheese to line up the bottom edge with the right edge of the phyllo forming a triangle. Continue to do this, folding the phyllo like flag, until you have a little triangle goat cheese package. Continue with the remaining strips and repeat the process with remaining sheets of phyllo. Place the triangles on the prepared pan and brush the tops with more oil. Sprinkle the tops with a pinch of salt. Bake until golden brown and crispy, about 12 minutes.
• For the salad: Whisk together the oil and lemon juice in a large bowl. Season with the salt. Add the greens and toss gently to coat. Sprinkle with the flower petals and toss gently to coat. Pile the salad on a platter and place the goat cheese packs around the salad.

GOAT CHEESE WRAPPED IN PHYLLO

Steps:

• Melt butter in large nonstick skillet over medium heat.
• Add onions and sugar; cook, stirring often, 30 minutes or until caramel colored.
• Add vinegar and honey; cook over medium heat, stirring occasionally, 15 to 20 minutes or until thickened.
• Stir in thyme.
• Stack phyllo, coating each layer with cooking spray.
• Cut into 6 (5 inch) squares and spoon onion mixture evenly onto center of phyllo squares.
• Top evenly with goat cheese.
• Lift corners and twist together.
• Place packets on a lightly greased baking sheet and lightly spray each packet with cooking spray.
• Bake at 375°F for 12 minutes or until golden.

GOAT'S CHEESE, TOMATO & OLIVE TRIANGLES

Steps:

• Follow our triangular bread-thins recipe to make your own.
• Cut the bread thins in half, put cut-side up and spread with the goat's cheese. Top with the cucumber and tomato, then scatter over the olives and top with the rocket. Eat straight away or pack into lunchboxes for later.

PHYLLO TRIANGLES WITH A LEEK-GOAT'S CHEESE FILLING

Steps:

• Clean leeks, cut in half lengthwise, and slice white parts (greens are not used). Wilt leek in 1 tbsp hot butter in circa 5 minutes Peel tomatoes, remove seeds, and dice. Cut olives in chunks. Mix leek, tomato, olives, cheese; add pepper to taste.
• Pre-heat oven at 200 deg C (400 deg F). Line cookie tray with baking paper. Melt remainder of butter. Spread a thin layer of butter over a sheet of pastry; fold in two, spread another thin layer of butter on top, put 1/4 of leek mixture on top at short end, and fold into a triangle. Spread with butter. Repeat with other sheets of pastry Bake in oven in until golden brown (circa 15 mins).
• Cut cherry tomatoes into halves. Serve triangles with cherry tomatoes and parsley.