Chevre Chaud with Nuts - ★Cooking Recipes★

Directions for: Chevre Chaud with Nuts

Ingredients

Filling

cup pecans or walnuts, toasted and coarsely chopped

cup blanched almonds, toasted and coarsely chopped

cup pumpkin seeds, coarsely chopped

2 Tbsp honey

1 Tbsp whole-grain mustard

tsp ground coriander

tsp ground cumin

Pepper

Goat Cheese Triangles

6 sheet phyllo dough, defrosted

cup melted butter

200 g feta or firm goat cheese, sliced into 8 sticks

Salad

2 Tbsp olive oil

2 Tbsp balsamic vinegar

2 Tbsp Zante currants

1 Tbsp finely chopped fresh chives

3 cup mixed baby greens or baby spinach

Fleur de sel

Directions

Filling

1. In a bowl, combine all the filling ingredients. Season with pepper.

Goat Cheese Triangles

1. Stack 3 sheets of phyllo dough on a clean surface, brushing each sheet with butter. Cut into four 16 x 21-cm (6 x 8-inch) rectangles. At one end of each rectangle, pile 1/8 of the filling and top with 1 stick of cheese. Fold the dough over the filling, fold up the sides to trap the cheese inside and roll tightly. Brush with butter and press firmly to seal. Repeat with the remaining dough and filling. Arrange the rolls on the baking sheet and brush with oil. Bake for about 15 minutes. Cut 4 rolls in half diagonally. Let the other 4 rolls cool and freeze if desired.

Salad

1. In a bowl, combine the oil, vinegar, currants and chives. Pile the greens on 4 plates. Spoon the dressing over the greens. Sprinkle with fleur de sel. Top each serving with a half roll.

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