| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Cookbook, Appetizers | 12 | Servings |
INGREDIENTS
| 6 | Sheets filo dough | |
| 1/4 | c | Butter; melted |
| 8 | oz | Glencorra Farm Island white sheep's milk; or French Montrachet cheese |
| 3 | oz | Sun-dried tomatoes; packed in oil |
| 12 | lg | Fresh basil leaves -or- |
| 24 | sm | Fresh basil leaves |
INSTRUCTIONS
Preheat broiler. Take out a cookie sheet and set aside. Cut filo dough sheets in half widthwise and set aside under damp cloth or paper towel so that edges won't dry out. To assemble appetizers, separate one sheet of dough, place on bread board, and brush with some of the melted butter. Fold sheet into thirds lengthwise and place 1 tablespoon cheese in center of rectangle. Layer cheese with a sun-dried tomato and a fresh basil leaf (or 2 small leaves) and fold corner up repeatedly to form a triangle, beginning at end with filling in it. Brush with additional butter and place on cookie sheet. Repeat with remaining sheets of filo dough, then broil appetizers on cookie sheet until golden brown, about 5 to 7 minutes. Serve warm. Makes 1 dozen appetizers These easy-to-prepare, healthy appetizers are real showstoppers, and are sure to be the most popular finger food at your next party. Sheep's milk is the most easily digested of all milks and is considered to make the finest cheese and smoothest yogurt. One ounce contains 45 calories, 3 grams of fat, and 65 milligrams of sodium. Pike Place Market, Glencorra Farm Adapted for MasterCook by Brenda Adams <adamsfmle@sprintmail.com> posted mc-recipe 11/11/96 Recipe By : Glencorra Farm, Pike Place Market, and PPM Cookbook Posted to MC-Recipe Digest V1 #295 Date: Mon, 11 Nov 1996 16:16:11 -0800 From: Brenda Adams <adamsfmle@sprintmail.com>
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