Goat Cheese in Filo Provencal
Crisp packets of golden-brown filo crunch open to release melted goat cheese. They are accompanied by roasted vegetable slices, making this a tasty and relatively low carb, low fat appetizer. Herbes de Provence, which gives the vegetables in this colorful appetizer their special character, is a mixture of dried herbs from southern France. Commercial mixtures vary in content and may include many, if not all, of the following: savory, thyme, rosemary, marjoram, sage, lavender, and sometimes fennel or fennel seed. In a pinch, mix your own from 4 parts thyme and 1 part each of savory, rosemary, marjoram, and basil.
- Fresh Goat Cheese - 3 ounces
- Freshly cracked black pepper - 2 teaspoons
- Herbes de Provence - 2 tablespoons
- Filo Dough - 6 sheets
- Virgin olive oil - 1/2 cup
- Tomatoes - 2, sliced 1/4 inch thick
- Zucchini - 2, sliced 1/4 inch thick
- Yellow Squash - 1, sliced 1/4 inch thick
- Lettuce - 1 cup, shredded
Cut the cheese into 6 medallions and sprinkle them with a little cracked black pepper and herbes de Provence. Brush each sheet of filo dough with a little olive oil. Cut each into 3 equal pieces, then stack the pieces. Enclose each cheese medallion in a stack of the filo.
Preheat the oven to 400 F. Place the vegetable slices on a baking sheet, brush with olive oil, and season with salt, pepper, and herbes de Provence. Bake for 5 to 6 minutes, or until tender. Meanwhile, in a medium saute pan or skillet, heat the remaining 2 tablespoons of olive oil over medium heat and cook the filo packets until browned on both sides, about 3 to 4 minutes.
To serve: Place the vegetables around the edges of two warmed plates. Place the lettuce in the center of each plate and arrange three filo packets on each.