Goat’s Cheese & Tapenade Filo Parcels
Ingredients
- 12 Filo pastry sheets
200 g Goat's cheese (fresh)
2 Tomatoes
1 Garlic clove- 50 g Tapenade (green)
1 pinch Paprika
Chives
Balsamic Vinegar
1 tbsp Olive oil
Salt
Instructions
- Finely chop the tomatoes and garlic together to make a coarse tomato-garlic mixture. Add a drizzle of olive oil, a pinch of salt, and stir. Set aside.
- Take one filo sheet at a time and place it on a clean surface.Brush it lightly with olive oil, then fold it in half to make a double layer. (If your filo is thin, you can use two full sheets together for sturdiness.)
- Place one or two small rounds of goat’s cheese near the bottom edge of the pastry. Spoon over a little tomato-garlic mixture and about a teaspoon of green tapenade. Sprinkle with chopped chives and a pinch of paprika.
- Fold the sides slightly over the filling, then roll up from the bottom to form a neat cigar or samosa-style parcel.
- Brush the outside lightly with olive oil to help it crisp and turn golden in the oven.
- Arrange the parcels on a baking tray lined with parchment paper. Bake in a preheated oven at 190°C (fan 170°C) for 8–12 minutes, until golden and crisp. (Keep an eye on them, filo browns quickly!)
- Drizzle lightly with olive oil and balsamic vinegar.Garnish with extra chopped chives for a fresh finish.
Notes
You could serve this as a starter, warm on a bed of dressed salad leaves or as an appetizer. You can swap the green tapenade for black olive or sun-dried tomato pesto, or add a touch of honey with the goat’s cheese for a sweet-savory twist.
Throw in your flavor