Advertisement
Recipe: Artichoke And Goat Cheese Bundles
Similar Categories: Artichoke, Goat, Cheese, Bundles
Artichoke and Goat Cheese Bundles~Holiday Appetizers
Prep Time: 30 min.
Ingredients:
2 Tablespoons margarine or butter
1/3 cup chopped shallots or sliced green onion
1 Tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 clove garlic, minced
1 9-ounce package frozen artichoke hearts, thawed and chopped
2 Tablespoons dry white wine or chicken broth
8 ounces soft goat cheese (chevre)
1/8 teaspoon salt
9 sheets frozen phyllo dough (17x12-inch rectangles), thawed
6 Tablespoons margarine or butter, melted
Directions:
1. Melt the 2 Tablespoons margarine or butter in a large skillet.
Add shallots or green onion, thyme, and garlic; cook and stir over
medium heat for about 3 minutes or until shallots are tender. Add
artichoke hearts and wine or chicken broth to mixture in skillet.
Simmer, uncovered, about 3 minutes or until liquid evaporates. Remove
from heat. Stir in goat cheese and salt. Cool slightly.
2. Unfold phyllo dough. Place one sheet of phyllo dough on a cutting
board lined with waxed paper, keeping remaining sheets covered with
plastic wrap. Generously brush the sheet with some of the 6
tablespoons melted margarine or butter. Top with another sheet of
phyllo, then brush with more of the margarine or butter. Repeat with
a third sheet of phyllo and margarine or butter.
3. Trim stacked phyllo sheets into a 12x16-inch rectangle; cut into
twelve 4-inch squares, using a knife. Place about 2 teaspoons filling
in the center of each square. For each bundle, bring the four corners
together; pinch and twist slightly.
4. Repeat with remaining phyllo dough, margarine or butter, and
filling to make 36 bundles total. Place unbaked bundles in a single
layer on cookie sheets, and freeze until firm. Place frozen bundles
in a freezer container, and freeze for up to 3 months, if desired.
5. To serve, place frozen bundles in a single layer on cookie sheet.
Do not thaw before baking or pastries will be soggy. Bake, uncovered,
in a 375 degree F oven for 18 minutes or until golden. Makes 36
appetizer servings.
Nutritional facts per serving
calories: 59 , total fat: 4g , saturated fat: 1g , cholesterol: 3mg ,
sodium: 89mg , carbohydrate: 3g , fiber: 1g , protein: 2g , vitamin
A: 0% , vitamin C: 1% , calcium: 1% , iron: 2%
Prep Time: 30 min.
Ingredients:
2 Tablespoons margarine or butter
1/3 cup chopped shallots or sliced green onion
1 Tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 clove garlic, minced
1 9-ounce package frozen artichoke hearts, thawed and chopped
2 Tablespoons dry white wine or chicken broth
8 ounces soft goat cheese (chevre)
1/8 teaspoon salt
9 sheets frozen phyllo dough (17x12-inch rectangles), thawed
6 Tablespoons margarine or butter, melted
Directions:
1. Melt the 2 Tablespoons margarine or butter in a large skillet.
Add shallots or green onion, thyme, and garlic; cook and stir over
medium heat for about 3 minutes or until shallots are tender. Add
artichoke hearts and wine or chicken broth to mixture in skillet.
Simmer, uncovered, about 3 minutes or until liquid evaporates. Remove
from heat. Stir in goat cheese and salt. Cool slightly.
2. Unfold phyllo dough. Place one sheet of phyllo dough on a cutting
board lined with waxed paper, keeping remaining sheets covered with
plastic wrap. Generously brush the sheet with some of the 6
tablespoons melted margarine or butter. Top with another sheet of
phyllo, then brush with more of the margarine or butter. Repeat with
a third sheet of phyllo and margarine or butter.
3. Trim stacked phyllo sheets into a 12x16-inch rectangle; cut into
twelve 4-inch squares, using a knife. Place about 2 teaspoons filling
in the center of each square. For each bundle, bring the four corners
together; pinch and twist slightly.
4. Repeat with remaining phyllo dough, margarine or butter, and
filling to make 36 bundles total. Place unbaked bundles in a single
layer on cookie sheets, and freeze until firm. Place frozen bundles
in a freezer container, and freeze for up to 3 months, if desired.
5. To serve, place frozen bundles in a single layer on cookie sheet.
Do not thaw before baking or pastries will be soggy. Bake, uncovered,
in a 375 degree F oven for 18 minutes or until golden. Makes 36
appetizer servings.
Nutritional facts per serving
calories: 59 , total fat: 4g , saturated fat: 1g , cholesterol: 3mg ,
sodium: 89mg , carbohydrate: 3g , fiber: 1g , protein: 2g , vitamin
A: 0% , vitamin C: 1% , calcium: 1% , iron: 2%
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Artichoke, Goat, Cheese, Bundles
| Homestyle Collards With Spicy Vinegarkwanzaa | Zucchini Spice Pie |