Food Ventures
5 sheets phyllo dough, thawed
1/3 cup butter, melted
1 cup First Light Roasted Garlic Chevre (First Light Farm & Creamery, Bethany, N.Y.)
2 eggs
1/4 cup fresh chives
1/2 cup sour cream
1 cup fresh arugula, rinsed and drained
1/4 cup roasted red peppers, thinly sliced
Balsamic vinaigrette
Preheat oven to 350 degrees F.
Lay a sheet of phyllo on your counter and lightly brush with melted butter. Repeat with remaining layers. Slice phyllo stack into 24 rectangles. Transfer to a sprayed baking sheet or muffin pan (if you would prefer bowl appearance).
Combine chevre, eggs, chives, and sour cream in a mixing bowl and blend well. Transfer to a pastry bag to pipe or spoon into phyllo. Bake in preheated oven for 12 - 15 minutes until phyllo is golden brown and filling is hot.
Assemble the salad by placing a hearty pinch of arugula off center on a plate. Top with peppers and drizzle with vinaigrette. Place the cheese puff on the other side.
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Ann Hattes travels far and wide in search of interesting food adventures.