Emily Richards, or Guelph, Ont., created these crispy rounds of tangy, herb-laced goat cheese for the Christmas in November program at Jasper Park Lodge in the Rockies. You can replace the basil with 1/4 cup (50 mL) parsley and 1 tsp (5 mL) dried basil; replace the chives with green onion and omit the rosemary.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2005
MethodTrim tips from garlic heads; place garlic on foil and drizzle with oil. Wrap loosely and roast in 400°F (200°C) oven or toaster oven until softened, about 45 minutes. Let cool. (Make-ahead: Wrap and refrigerate for up to 24 hours.)
Squeeze each garlic head into bowl. Add goat cheese; mash until combined. Stir in basil, chives, rosemary and pepper; set aside.
Place 1 sheet phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush lightly with butter. Top with another sheet of phyllo; brush with butter. Repeat with remaining phyllo.
Spoon goat cheese mixture along long side of phyllo, leaving 2-inch (5 cm) border on each end. Fold over ends and roll up to form long roll. Place on rimles baking sheet. Brush all over with remaining butter. With sharp knife, score top diagonally through phyllo into 8 to 12 servings. (Make-ahead: Cover with plastic wrap; refrigerate 24 hours.)
Bake in centre of 400°F (200°C) oven until golden brown, about 15 minutes. Let cool for 20 minutes. With serrated knife, and using score marks as a guide, cut into slices. (Make-ahead: Let stand for up to 3 hours.)
Nutritional facts Per each of 12 servings: about
- Sodium 142 mg
- Protein 4 g
- Calories 116.0
- Total fat 8 g
- Cholesterol 19 mg
- Saturated fat 5 g
- Total carbohydrate 8 g
- Iron 6.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 3.0