Baked Italian Purses

By Trix

Fernie Cookbook Lady behind the curtain picture

Ingredients

• 4 oz goat cheese at room temp
• 4 oz cream cheese at room temp
• 1 tsp sun dried tomatoes
• 1 tsp finely chopped parsley and basil
• Salt and pepper
• 2 sheets frozen phyllo pastry thawed
• 3 tbsp olive oil
• 1 cup me slum mix
• 1 tsp balsamic vinegar

Details

Adapted from ladybehind the curtain.com

Preparation

Step 1

Preheat the oven to 375. Using an electric mixer beat cheeses until smooth. Add tomatoes, parsley, basil and salt and pepper to taste. To smooth.

Lay 1 sheet of phyllo on work surface...brush with butter or olive oil, top second sheet. Cut phyllo into 4 squares. Spoon cheese into centre...gather corners to make purse. Put in small muffin tins or on cookie sheet...brush with olive oil. Bake 10-15 min until golden.

Toss Mesclun mix with remaining olive oil and balsamic vinegar. Drizzle each purse with balsamic reduction.