Ina Garten uses a simple shortcut ingredient to make easy hot goat cheese “packages” that can be a lovely appetizer or paired with a green salad for a light lunch or dinner. Find out how to make Barefoot Contessa Star’s hot goat cheese in phyllo recipe.
Ina Garten’s Warm Goat Cheese in Phyllo Recipe Has Only 4 Ingredients
Garten shows how to make hot goat cheese in phyllo recipe Barefoot Contessa And it’s just four simple ingredients.
Garten shared a quick tip for working with phyllo dough — place a damp towel on top of sheets of defrosted phyllo dough so it doesn’t dry out. “Just a little moisture,” she shared. “You don’t want it to get too wet.”
She started by laying a sheet of phyllo on her work surface and patting it with melted butter, then sprinkling it with bread crumbs. “It allows the layers to be really flaky and when I put on the second sheet… it’s not going to stick,” she said.
Garten placed the second sheet of dough on top of the first, brushed on the butter, and sprinkled it with the breadcrumbs. He repeated this process until he had four layers of phyllo.
NS Barefoot Contessa The star had an easy trick to cut a disc of goat cheese in half horizontally—she used dental floss. Garten shows how to pull floss through a ponytail to make a clean, easy cut.
She cut a vertical rectangle of phyllo dough in half so that it splits into two and placed each disc of goat cheese in the middle, then gathered the dough to wrap the cheese. “Pull the ends up and make a little package,” Garten said. “And it’ll all stick together because of the butter and phyllo.”
NS Barefoot Contessa Star continued this process until she had six small “packages” and placed them on a parchment-lined baking sheet. Garten brushes each of them with melted butter and then bakes the goat cheese phyllo packages in a 375°F oven for 20 minutes.
Garten adds goat cheese to a simple salad with phyllo recipe
Garten’s Flaky Goat Cheese in Phyllo Recipe makes a great appetizer on its own, but she likes to pair it with a simple salad for a light meal.
in her cookbook forward it, Garten shared that her French green bean salad with warm goat cheese is lunch for her. “When I’m in Paris, I love a big salad with hot goat cheese for lunch,” she wrote. “By wrapping the cheese in phyllo dough and baking it, I end up with a delicious package that is crispy with creamy goat cheese on the outside. A cold salad with French string beans is the perfect counterpoint. “
NS Barefoot Contessa Star Stringer places the beans in a pot of boiling water, boils them for 3 minutes, then drains the beans and places them in ice water to stop the cooking. She scoops out the beans and toss them with salad greens, then tosses the vegetables with a vinaigrette made by whisking together olive oil, vinegar, mustard, shallots, salt, pepper, and dill.
To serve, Garten places green bean salad on a platter and tops with hot goat cheese in phyllo.
The hot goat cheese package can also be served on salad greens alone and made with Garten’s Vinaigrette recipe with champagne vinegar, Dijon mustard, garlic, olive oil, salt and pepper.
Full recipe available at food Network Website.
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