Chevre Puff Napoleons over Arugula Salad
(Heron Hill Winery)
- 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.