MONTHLY FOOD CELEBRATIONS
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.
GOAT CHEESE & LEEKS WRAPS
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)
>>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.
· *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