Phyllo Triangles-sun-dried tomatoes, caramelized leeks, and goat cheese |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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These are lovely with wine and fruit, or as a starter to your dinner party. Ingredients:
3 tablespoons oil, from sun-dried tomatoes |
2 cups sun-dried tomatoes packed in oil, cut into 1/4 inch pieces |
2 cups finely chopped shallots |
4 tablespoons water |
4 tablespoons rice vinegar |
4 teaspoons packed brown sugar |
2 tablespoons chopped fresh mint |
4 tablespoons butter |
2 cups finely chopped leeks, white and pale green parts only |
16 ounces fresh goat cheese, like montrachet |
2 tablespoons chopped fresh thyme |
20 sheets phyllo dough |
1/2-1 cup melted butter |
Directions:
1. Heat the 3 T oil in a large skillet over medium heat.
2. Add the tomatoes and shallots sauteing until shallots are soft, around 6 minutes.
3. Add the water, vinegar, and sugar.
4. Cover and cook for 5 minutes, stirring twice.
5. Remove from heat and stir in mint.
6. In another large skillet melt the 4 T butter over medium heat.
7. Add the leeks and saute until golden, around 8 minutes.
8. Remove from heat, and stir in goat cheese and thyme.
9. Lightly season with salt and freshly ground black pepper, white if you prefer.
10. Preheat oven to 400 degrees.
11. Lightly grease two cookie sheets and set aside.
12. Place 1 phyllo sheet on work surface, brush with butter and top with another sheet.
13. Cut into five 3x14 inch strips.
14. Place 1/2 T of goat cheese mixture at the base of 1 strip, repeat with the other Top each with 1 t of the sun-dried tomato mixture.
15. Fold 1 corner over the filling, and continue, folding down the strip like a flag, forming a triangle.
16. Place on prepared cookie sheet.
17. Repeat until all the fillings are used.
18. Brush tops with butter.
19. Bake in the preheated oven for 15 minutes.
20. Serve hot or at room temp.
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