Mediterranean phyllo-twists with grapes and cheese
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Sheets phyllo dough | |
| 2 | tablespoons | Olive oil; divided |
| 5 | ounces | Goat cheese; or more |
| 2 | tablespoons | Chopped fresh basil |
| ⅛ | teaspoon | Medium grind pepper |
| 2 | cups | Seedless grapes |
| 3 | quarts | Mixed greens |
| 12 | smalls | Grape clusters |
| 3 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Chopped parsley |
| 1 | teaspoon | Dijon-style mustard |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
MUSTARD VINAIGRETTE
Cut each sheet of phyllo dough into 4 equal parts (about 6-1/2x8-½-in.
pieces) and keep under a damp towel to prevent drying. Working with 4 pieces at a time, brush each with oil and stack, alternating directions with each piece to enable covering entire filling. Portion ⅙ of cheese in center of dough. Combine basil and pepper; mix well. Top cheese with 1 teaspoon basil mixture and ⅓ cup grapes. Carefully twist pastry to enclose filling so it resembles a small bundle. Brush lightly with oil to prevent drying. Place on greased baking sheet. Repeat with remaining ingredients. Bake at 400F 10 minutes or until thoroughly heated. Toss mixed greens with Mustard Vinaigrette. Serve each phyllo packet on a bed of mixed greens; garnish with grape clusters. Makes 6 servings.
Mustard Vinaigrette: Combine ingredients, balsamic vinegar thorugh pepper.
Makes ⅓ cup.
Nutritional Analysis Per Serving: 388 Cal., 11⅖ g pro., 17⅒ g fat (36% Cal. from fat), 49½ g carb., 18 mg chol., 3.3 g fiber and 501 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.
>From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grapes 1997 : Appetizers Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998