ARUGULA & PHYLLO WRAPPED GOAT CHEESE

By BobD

Ingredients

• 3 logs fresh goat cheese, 6 ounces each
• 2 heaping tablespoons thyme or oregano leaves
• 9 sheets phyllo
• 1/3 cup olive oil
• 1/2 cup raspberry vinegar
• 2 teaspoons Dijon mustard
• Freshly ground black pepper to taste
• 1/2 cup hazelnut or walnut oil
• 16 ounces arugula, washed and trimmed

Details

Servings 16
Adapted from events.nytimes.com

Preparation

Step 1

Roll the goat cheese logs in the herbs.

Lightly brush the phyllo sheets with olive oil. Place 3 sheets on top of one another. Place 1 cheese log at the short end. Roll the phyllo over once, then tuck in the sides and continue to roll up to make a tight package. Repeat with the remaining phyllo and goat cheese.

Place the phyllo packages seam side down on a tray and brush with more olive oil. Wrap in foil and refrigerate for up to 2 days.

Preheat the oven to 425 degrees. Brush a small baking sheet with the remaining olive oil.

Put the phyllo packages on the baking pan and bake in the middle of the oven for 10 to 15 minutes, until the phyllo is golden brown. Remove from oven and cool.

Combine vinegar, mustard and pepper in a large salad bowl. Whisk in the hazelnut or walnut oil. Add the arugula and toss. Slice the phyllo-wrapped cheese logs into 1/2-inch-thick slices. Arrange the arugula on individual salad plates with a slice of the hors d'oeuvre and serve.

NOTEThe phyllo may be baked early in the afternoon and allowed to sit, covered, at room temperature, and sliced an hour before serving.