BAKED KATAIFI-WRAPPED GOAT CHEESE
This recipe came to The Times in 2010 when the Well blog published a number of recipes from "The Food Network South Beach Wine & Food Festival Cookbook". It's really the perfect canapé: it's crunchy and bite-size, and the warm, tangy, salty goat cheese simply explodes in your mouth. (Kataifi, if you're wondering, is just shredded phyllo dough. You can buy it at specialty markets.)
Provided by Gordon Maybury
Categories quick, appetizer
Time 25m
Yield 35 appetizers
Number Of Ingredients 4
Steps:
- Heat the oven to 425 degrees.
- In a bowl, mix the cheese and vegetables together. Set aside.
- Pull off a piece of kataifi, and spread it out to measure 1 x 4 inches. Brush it with melted butter. Roll some of the cheese mixture into a 1 x 1/2-inch cylinder, and wrap it up in the dough. Repeat with the remaining filling and kataifi.
- Bake on a baking sheet for about 15 minutes, or until golden brown. Remove from the oven and serve warm.
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