Thank God for store-bought phyllo dough and Ina’s stamp of approval to use it. I don’t think I have the patience, or room in my tiny kitchen, to ever make this from scratch! The dough is delicate, and I always end up ripping and ruining several sheets, questioning why I would ever agree to work with phyllo again!? But then I take my first bite of the finished product and am quickly reminded that phyllo tastes like heaven and it’s worth the minor irritation. And what could be better than taking that flaky phyllo dough and stuffing it with warm, melty goat cheese!
The goat cheese bundles are made by layering 4 sheets of phyllo dough with melted butter and bread crumbs between each layer. You then place the goat cheese in the center and wrap the disc finishing it off with a twist.
The arugula salad is dressed with a simple champagne vinegar/Dijon vinaigrette that let’s the goat cheese phyllo packages shine. These would be great for a dinner party and believe me your guests will be impressed with the presentation!
Book: Barefoot Contessa Back to Basics
Rating: 5/5
How Easy Is That: Intermediate
Store Bought Is Fine: Phyllo dough
Good Ingredients: Goat cheese, champagne vinegar, olive oil
Recipe not on Food Network or Barefoot Contessa sites
