Sonoma goat cheese & sun dried tomato strudel
4 servings
Ingredients
| Quantity | 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 |
| Salad baby greens tossed with both | ||
| Vinegar, Balsamic | ||
| Oil, Olive Extra Virgin | ||
Directions
BERINGER VINEYARDS
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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