Roquefort Blue Cheese in Phyllo with Chardonnay Reduction, California Golden Raisins and Microgreens

Cheese filled pillows and golden raisins in a first course appetizer.
  • Yields 12 appetizers
  • Details

    INGREDIENTS

      Cheese in Phyllo

      • 2 sheets frozen phyllo
      • Melted butter or vegetable oil
      • ground black pepper
      • 12 ounce Roquefort blue cheese, cut into 10 cubes

      Chardonnay Reduction

      • 1 shallot, sliced
      • 2 tablespoons canola oil
      • 1/2 bunch fresh thyme
      • 1 bay leaf
      • 1 tablespoon black peppercorns
      • 1 cup dried cranberries
      • 1 cup honey
      • 1 bottle Sequa Grove (brand) Chardonnay

      Microgreens

      • 1 tablespoon fresh lemon juice
      • 2 tablespoons olive oil
      • 1 package Microgreens
      • 1 cup California golden raisins
      • 1 bunch chives, chopped
      • Salt and pepper

      PROCEDURE

      Begin by gently separating one sheet of phyllo dough and spreading it on a clean cutting board. Brush with butter or oil and season lightly with black pepper. With a sharp paring knife, cut lengthwise into 6 strips. Place small 1-ounce piece of cheese on one end of strip and carefully fold bottom corner diagonally to opposite side, lining up straight edges. Then, gently fold up and to the right along the straight edges to make 2 layers of dough. Cut along the top edge; moisten edges and close securely. Brush lightly with oil or butter. Set aside on oiled baking sheet. Repeat until cheese is all used. Then, brush all triangles generously with oil or butter; bake at 375°F for 25 to 30 minutes, until golden brown, crisp and hot throughout.

      For Chardonnay Reduction, place shallot in heavy bottom pot over medium-high heat with canola oil. Cook until caramelized. Then, add thyme, bay leaf, pepper corns, cranberries and honey. Cook 2 to 3 minutes more. Stir in Chardonnay and simmer for 30 minutes or until reduced to 1 cup. Strain and cool; set aside until needed.

      Microgreens
      Combine lemon juice and olive oil in large bowl. Add microgreens, raisins and chives; toss until combined. Divide and place on top of baked cheese triangles on individual plates. Drizzle Chardonnay Reduction over all and around plate.

      Nutrition Facts Per Serving

      Calories 410 (42% from fat); Total Fat 20g (sat 3g, mono 7g, poly 9g, trans 0g ); Cholesterol 5mg; Protein 2g; Carbohydrate 46g; (Dietary Fiber 2g; Sugars 40g; ); Iron 1mg; Sodium 35mg; Calcium 51mg; Potassium 247mg

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