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Chevre Puff Napoleons over Arugula Salad
(Heron Hill Winery)

Recipe Date:
August 4, 2014
Cook Time:
Imperial (US)
  • 5 sheets phyllo dough, thawed
  • 1/3 cup butter, melted
  • 1 cup First Light Roasted Garlic Chevre
  • 2 eggs
  • 1/4 cup fresh chives, chopped
  • 1/2 cup sour cream
  • 1 cup fresh arugula, rinsed and drained
  • 1/4 cup roasted red peppers, thinly slice
  • Balsamic vinaigrette

Preheat oven to 350 degrees.
While working with the phyllo, make sure that it stays covered with plastic wrap and a damp towel.  Lay a sheet of phyllo on your counter and lightly brush with melted butter.  Repeat with remaining layers.  Slice phyllo stack into 24 rectangles.  Transfer to a sprayed baking sheet or muffin pan (if you would prefer a bowl appearance).
Combine chevre, eggs, chives, and sour cream in a mixing bowl and blend well.  Transfer to a pastry bag to pipe or spoon into phyllo.  Bake in preheated oven for 12-15 minutes until phyllo is golden brown and filling is hot.
Assemble the salad by placing a hearty pinch of arugula off center on a plate.  Top with peppers and drizzle with vinaigrette.  Place the cheese puff on the other side.