Sonoma goat cheese & sun dried tomato strudel

Yield: 4 servings

Measure Ingredient
1 pack Phyllo dough
½ cup Oil, olive
8 ounces Cheese, Goat (feta)
½ cup Tomatoes, sun dried (1/2 inch diced) soak in hot water if salty
¼ cup Olives, Kalamata Greek
2 tablespoons Basil; chopped
2 tablespoons Pine nuts; toasted
\N \N Salad baby greens tossed with both
\N \N Vinegar, Balsamic
\N \N Oil, Olive Extra Virgin


Thaw the phyllo dough; lay out 1 sheet and brush with olive oil.

Overlap another sheet on top and brush with olive oil again. Repeat one more time.

Dice the cheese into ¾ inch dices and toss with the diced sun dried tomatoes, basil, olives, black pepper and pine nuts. Spoon a row of this mixture on the bottom edge of the phyllo. Roll the phyllo up and cut into desired portion size. Brush exterior with olive oil and place on a cookie sheet in the center of a preheated 425 degree oven until golden brown, approximately 8 to 10 minutes.

Place on a salad plate and surround with baby greens.

Wine Suggestion: Serve as a first course with Beringer Sauvignon Blanc or as a main course with Beringer Private Reserve Cabernet Sauvignon or Knights Valley Cabernet Sauvignon.

Jerry Comfort, Executive Chef Beringer Vineyards "The California Wine Country Cookbook II", compiled and edited by Robert & Virginia Hoffman, Hoffman Press, 11/93, ISBN #0-9629927-6-3 typed by Dorothy Hair 7/10/94 Submitted By JANIE BOURKE On 10-02-94

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