Years ago, I took a Greek cooking class with my friend Katie to learn how to use phyllo. This recipe came from this class. Fig and goat cheese sounds admittedly strange. You really need to give it a try though. The taste is very surprising, especially considering the ingredients. I got my cousin Anna hooked on them when I brought leftovers to her house. They are great for appetizers, or even desserts. It's one of those dishes that walks a fine line between food and sweets. And you don't get much more Greek than figs and goat cheese!
Make phyllo cups according to instructions.
½ cup dried figs
½ cup water
¼ cup Balsamic Vinegar
1 package goat cheese
Cut figs in small pieces. Simmer in a saucepan with water and vinegar until boils. Continue heating until mixture is a syrup, but does not begin to harden. Let cool. Add to phyllo or puff pastry. Top with goat cheese crumbles or a dollop if creamed. Bake for about 5 minutes in a 350 degree oven.
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