Monday, May 03, 2010

Artichoke and Goat Cheese Bundles

This was a favorite of Ama B's.  During the holidays she always had these frozen, ready to bake and serve. This isn't an easy, no muss, no fuss recipe, but it is very good.  Since you can make them ahead and freeze them, you can do these on a day when you have plenty of time.

2 tbl butter
1/2 cup chopped shallots or green onion
1 tbl fresh thyme, or 1/2 tsp dried
1 clove garlic, minced
1 9 oz pkg frozen artichoke hearts, thawed and chopped
2 tbls dry white wine or chicken broth
8 oz soft goat cheese (chevre)
1/8 tsp salt
9 sheets frozen phyllo (17 x 12" rectangles) thawed
6 tbl butter, melted

Melt the 2 tbl butter in a large skillet.  Saute shallots or green onion, thyme, and garlic; cook and stir over medium heat for 3 minutes until shallots are tender.  Add artichoke hearts and wine.  Simmer, uncovered about 3 minutes or until liquid evaporates.  Remove from heat.  Stir in goat cheese and salt.  Cool slightly.

Unfold phyllo.  Place one sheet on a cutting board lined with waxed paper, keeping remaining sheets covered with plastic wrap.  Generously brush sheet with some of the 6 tbl of melted butter.  Top with another sheet, brush with butter; Repeat with a third shet of phyllo and butter.

Trim stacked phyllo sheets into a 12 x 16" rectangle.  Cut into 12 4" squares, using a knife.  Place about 2 tsps filling in the center of each square.  For each bundle, bring the 4 corners together; pinch and twist slightly.

Repeat with remaining phyllo, butter, and filling to make 36 bundles.  

To bake without freezing:  place on baking sheets.  Bake, uncovered 12-15 minutes or until golden.

To freeze: Place unbaked in a single layer on baking sheets and freeze until firm.  Place frozen bundles in freezer container and freeze.

To bake frozen: place on baking sheets.  Do not thaw.  Bake, uncovered 18 minutes or until golden.

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