|1.00||nine-inch round of raw puff pastry|
|12.00 large||pretty; whole chanterelles - (abt|
|2.00 tablespoon||olive oil; divided|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1.00 tablespoon||chopped fresh thyme|
|4.00 ounce||fresh goat's cheese|
Preheat the oven to 400 degrees. Place the pastry round on a cookie sheet that has been lined with parchment paper. Using a fork, "dock" the surface of the pastry within ¾-inch of its border. In a small bowl place the Chanterelles, 1 tablespoon olive oil, salt and pepper, and thyme. Toss to coat thoroughly. Within that border lay the Chanterelle mixture out in a single layer. Fill in any spaces with the goat's cheese. Drizzle the entire surface with the remaining olive oil. Bake for 12 minutes, and then reduce the heat to 325 degrees, and continue to cook for 20 minutes or until the pastry is golden and flaky and the Chanterelles are tender. This recipe yields 4 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2197 broadcast 11-29-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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