Roast Garlic and Goat Cheese Strudel

By The Canadian Living Test Kitchen

65 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	116116 cal
pro	4 g4g pro
total fat	8 g8g total fat
sat. fat	5 g5g sat. fat
carb	8 g8g carb
fibre	00 fibre
chol	19 mg19mg chol
sodium	142 mg142mg sodium
%RDI:	-
calcium	33 calcium
iron	66 iron
vit A	88 vit A
vit C	33 vit C
folate	55 folate

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.

Ingredients

2 small heads garlic 2 2small heads garlic
1 tsp extra-virgin olive oil 1 1tsp tspextra-virgin olive oil
6 oz goat cheese 6 6oz ozgoat cheese
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley or fresh basil
2 tbsp chopped fresh chives 2 2tbsp tbspchopped fresh chivefresh chives
1 tsp chopped fresh rosemary 1 1tsp tspchopped fresh rosemary
1/4 tsp pepper 1/4 1/4tsp tsppepper
5 sheets phyllo pastry 5 5sheets phyllo pastry
1/4 cup butter , melted1/4 1/4cup cupbutter, melted

Preparation

Trim 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.)

Source : Canadian Living Magazine: April 2005