Sonoma Goat Cheese & Sun Dried Tomato Strudel Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
BERINGER VINEYARDS
1 package: Phyllo dough,
2 tbsp: Basil, chopped
1/2 cup: Oil, olive
2 tbsp: Pine nuts, toasted
8 ounce: Cheese, Goat, feta
Salad baby greens,
1/2 cup: Tomatoes, sun dried
-tossed with both,
-, 1/2 inch diced
Vinegar, Balsamic
- soak in hot water if salty,
Oil, Olive Extra Virgin
1/4 cup: Olives, Kalamata Greek
Directions:
Thaw the phyllo dough; lay out 1 sheet and brush with olive oil.
Overlap another sheet on top and brush with olive oil again. Repeat
one more time.
Dice the cheese into 3/4 inch dices and toss with the diced sun dried
tomatoes, basil, olives, black pepper and pine nuts. Spoon a row of
this mixture on the bottom edge of the phyllo. Roll the phyllo up and
cut into desired portion size. Brush exterior with olive oil and
place on a cookie sheet in the center of a preheated 425 degree oven
until golden brown, approximately 8 to 10 minutes.
Place on a salad plate and surround with baby greens.
Wine Suggestion: Serve as a first course with Beringer Sauvignon
Blanc or as a main course with Beringer Private Reserve Cabernet
Sauvignon or Knights Valley Cabernet Sauvignon.
Jerry Comfort, Executive Chef Beringer Vineyards "The California Wine
Country Cookbook II", compiled and edited by Robert & Virginia
Hoffman, Hoffman Press, 11/93, ISBN #0-9629927-6-3 typed by Dorothy
Hair 7/10/94 Submitted By JANIE BOURKE On 10-02-94
Source from luhu.jp
Overlap another sheet on top and brush with olive oil again. Repeat
one more time.
Dice the cheese into 3/4 inch dices and toss with the diced sun dried
tomatoes, basil, olives, black pepper and pine nuts. Spoon a row of
this mixture on the bottom edge of the phyllo. Roll the phyllo up and
cut into desired portion size. Brush exterior with olive oil and
place on a cookie sheet in the center of a preheated 425 degree oven
until golden brown, approximately 8 to 10 minutes.
Place on a salad plate and surround with baby greens.
Wine Suggestion: Serve as a first course with Beringer Sauvignon
Blanc or as a main course with Beringer Private Reserve Cabernet
Sauvignon or Knights Valley Cabernet Sauvignon.
Jerry Comfort, Executive Chef Beringer Vineyards "The California Wine
Country Cookbook II", compiled and edited by Robert & Virginia
Hoffman, Hoffman Press, 11/93, ISBN #0-9629927-6-3 typed by Dorothy
Hair 7/10/94 Submitted By JANIE BOURKE On 10-02-94
Source from luhu.jp