| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Sami |
Appetizers, Grapes, Meatless |
6 |
Servings |
INGREDIENTS
| 6 |
|
Sheets phyllo dough |
| 2 |
tb |
Olive oil; divided |
| 5 |
oz |
Goat cheese; or more |
| 2 |
tb |
Chopped fresh basil |
| 1/8 |
ts |
Medium grind pepper |
| 2 |
c |
Seedless grapes |
| 3 |
qt |
Mixed greens |
| 12 |
sm |
Grape clusters |
| 3 |
tb |
Balsamic vinegar |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Chopped parsley |
| 1 |
ts |
Dijon-style mustard |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
MUSTARD VINAIGRETTE
Cut each sheet of phyllo dough into 4 equal parts (about 6-1/2x8-1/2-in.
pieces) and keep under a damp towel to prevent drying. Working with 4
pieces at a time, brush each with oil and stack, alternating directions
with each piece to enable covering entire filling. Portion 1/6 of cheese in
center of dough. Combine basil and pepper; mix well. Top cheese with 1
teaspoon basil mixture and 1/3 cup grapes. Carefully twist pastry to
enclose filling so it resembles a small bundle. Brush lightly with oil to
prevent drying. Place on greased baking sheet. Repeat with remaining
ingredients. Bake at 400F 10 minutes or until thoroughly heated. Toss mixed
greens with Mustard Vinaigrette. Serve each phyllo packet on a bed of mixed
greens; garnish with grape clusters. Makes 6 servings.
Mustard Vinaigrette: Combine ingredients, balsamic vinegar thorugh pepper.
Makes 1/3 cup.
Nutritional Analysis Per Serving: 388 Cal., 11.4 g pro., 17.1 g fat (36%
Cal. from fat), 49.5 g carb., 18 mg chol., 3.3 g fiber and 501 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)
1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which
you can order from the website); Food service info-kits; education packets
for children; etc.
>From Pat Hanneman (Kitpath) and McBuster 98Mar
Recipe by: California Grapes 1997 : Appetizers
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07,
1998
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