Garlic Cheese Cigars

By gmbeckett

Asiago will give a sharper cheese flavour than creamier and milder Fontina.

Ingredients

• 1-1/3 cups (325 mL) drained ricotta cheese
• 1 egg yolk
• 1/2 cup (125 mL) minced fresh parsley
• 1 pinch nutmeg
• 1 cup (250 mL) finely diced Canadian Fontina cheese or Asiago cheese, (4 oz/125 g)
• 6 tbsp (75 mL) butter
• 2 cloves garlic, pressed or pounded into paste
• 1 tsp (5 mL) fennel seeds
• 1/2 tsp (2 mL) paprika
• 1/4 tsp (1 mL) salt
• 7 sheets phyllo pastry

Preparation

Step 1

Beat together Ricotta, egg yolk, parsley and nutmeg; stir in cheese.

In small saucepan over low heat, melt butter with garlic, fennel seeds, paprika and salt; cook for 2 minutes. Remove from heat.

Place 1 phyllo sheet on work surface, keeping remainder covered with damp towel. Cut crosswise into 4 strips; brush lightly with some of the butter mixture. Place 1 tbsp (15 mL) cheese mixture at bottom of each strip; fold in sides and loosely roll up into cigar (do not roll too snugly, as filling expands during cooking). Repeat with remaining phyllo and filling.

Place, seam side down, on greased rimmed baking sheet; brush tops lightly with remaining butter mixture. Bake in 375°F (190°C) oven until golden and crisp, about 18 minutes