MONTHLY FOOD CELEBRATIONS
for AUGUST
featuring GOAT CHEESE MONTH
This recipe was given and made during a cooking class taken while in Paris, France.
The goat cheese and leeks were purchased at the local Farmer’s Market during the food tour portion of the event.
So delicious.
GOAT CHEESE & LEEKS WRAPS
SERVES 4
INGREDIENTS
3 oz. goat cheese (not too soft, not too aged
4 leeks (white part only)
4 sheets of filo dough (or Oriental eggroll dough)
Butter and/or olive oil as necessary
4 fine bacon strips (optional)
Bread crumbs
DIRECTIONS
>>Peel and wash leeks, keep white part only, wipe and thinly slice.
>>Heat olive oil or a mix of olive oil and butter in a frying pan. Add leeks and cook, covered. Let simmer for 10 minutes or until sweated and soft. Add salt and pepper at the end.
>>If adding
bacon strips -- Fry them until crisp, drain on paper towels and break into
small pieces.
>>Break
cheese into bits.
>>Coat
each filo sheet, one at a time, with butter.
Place a teaspoon of breadcrumbs* in the center, then a spoonful of
leeks, the bacon, a spoonful of cheese.
>> Lift corners and twist together to form little
packet.
>>Place on
buttered cookie sheet or better on a silpat.
Bake in a preheated oven 360 degrees F until golden crisp.
TO
SERVE: Serve over
a salad of mixed greens and vinaigrette.
Sprinkle with chopped chives.
PAULE’s TIPS:
·
*The
breadcrumbs at the bottom of the filling will absorb the extra olive oil coming
out of the leeks and cheese, which would cause the sheet to rip.
·
You may vary the filling according to your taste and
inspiration.
Recipe
provided by Paule Caillat; Promenade Gourmandes
