Cooking Class in Paris: Goat Cheese & Leeks Wraps

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