So good.
Perfect with a salad or as an appetizer. And super easy!
Makes 6
Ingredients:
- 12 sheets phyllo dought, defrosted
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 2 to 3 tablespoons plain dry bread crumbs
- Herbed goat cheese, sliced in discs
Directions:
- Preheat the oven to 375°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 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 are wrapping a round gift that’s tied on top. You will end with extra phyllo dough on top; twist the excess into a top-knot.
- Brush the discs all over with melted butter. 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.
- Serve with an arugula salad, or on its own as an appetizer.
Recipe: Barefoot Contessa, Back to Basics
Boats and Moats 