Goat Cheese and Chouriço Rolls2017-06-06
- Yield : 6 Rolls
- Servings : 3
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 40m
You know how bacon is all the rage these days? Bacon dipped in chocolate, bacon topped donuts, bacon beurre blanc and so and so. For me, it’s all about chourico. I’m constantly looking for ways to incorporate it into my cooking and seldom pass up an opportunity to eat a dish in which it is a key component. Now chourico is good by itself, but chourico and tangy goat cheese together? That sounded like a combo that was too good to pass up.
After eating a half batch for lunch, I can say with certainty that I have a new hors d’oeurve recipe in the arsenal. Tangy from the goat cheese and rich and smoky from the chourico, these crispy little bundles are the type of finger food that demand a good cocktail to wash them down. While they take a bit of time and patience to roll, preparing the goat cheese filling takes minutes. Knock these out early in the morning and keep them in the fridge until your friends arrive.
- 8 ounces fresh goat cheese
- 1 cup ground chourico
- 1 1/2 tablespoons minced chives
- Salt and freshly ground black pepper
- Nine 12-by-16-inch sheets of thawed phyllo dough
- Melted butter, for brushing
Preheat oven to 400° and line two large baking sheets with parchment paper. In a bowl, combine the goat cheese, chourico and chives. Season to taste with salt and pepper.
Lay a sheet of phyllo on a clean, dry work surface and brush it with melted butter. Top with two more sheets, lightly buttering each as you go. Cut the layered phyllo into six long rectangles. Place one tablespoon of the goat cheese filling at the base of each rectangle and roll up the phyllo, folding in the sides as you go. Repeat twice more to make 18 rolls total.
Place the rolls on the prepared baking sheets and brush the rolls with butter; bake for 10 minutes, or until golden. Serve hot with chimichurri rojo for dipping.
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This information is per serving.