Goat Cheese, Honey & Rosemary Filo Parcels
Inside these impressive parcel of golden filo pastry are sweet and savoury layers of crostini, fresh goat cheese, honey, fragrant rosemary and toasted pink peppercorns. Can be served as a unique vegetarian side dish, or made half the size to become a goat cheese filo parcel appetizer.
Ingredients
- 3 tsp pink peppercorns
- 8 filo sheets
- 8 large croutons
- ⅓ cup olive oil
- 1 log of fresh goat milk cheese preferably coated with ash
- ⅓ cup acacia honey
- 8 sprigs fresh rosemary
- 8 sorugs chives
- Freshly ground pepper
Instructions
Toasted Peppercorns
- Preheat oven to 325°F.
- Add peppercorns to a baking sheet and spread out evenly. Watch closely – it will only take 1 or 2 minutes to toast. Remove peppercorns from sheet and set aside in a bowl or container to cool.
- When cool, rub peppercorns between your hands to remove some of the skin. Crush roughly and set aside.
Parcels
- Preheat the oven to 325°F (160°C).
- Double over each sheet of filo pastry then cut in half. (Each sheet should make two parcels)
- In the center of each piece of filo, place a large crouton and drizzle it with a little olive oil. Place a piece of goat milk cheese less than ½" thick on each crouton. Brush some honey over goat cheese and top with a small sprig of rosemary. Season with freshly ground pepper and sprinkle with a large pinch of crushed pink peppercorns.
- Fold the pastry upward to make small parcels, holding them together with a toothpick.
- Bake for about 10 minutes, until the pastry is a nice, even golden colour. Remove from oven, take out toothpick and make a knot with a chive sprig so that it looks like a little parcel.
