Herbed Phyllo Purses
with Brie Cheese & Salmon Lox Appetizer Recipe

Herbed Phyllo Purses with
Brie Cheese & Salmon Lox Appetizer
Another Peggy Bucholz recipe and photograph for www.finedinings.com

serves 8

8 long fresh chive stems
1 tablespoon butter
1/2 pound mushrooms, finely chopped
5 cloves minced garlic
1 teaspoon dried thyme
Salt to taste
1/8 teaspoon cayenne pepper
3 sheets Phyllo dough, thawed at room temperature
1/4 cup Brie cheese rind removed
5 slices smoked salmon lox, cut into small pieces
1/2 cup unsalted butter, melted
Dijon mustard for garnish
8 sprigs parsley
8 tomato wedge garnishes

Put chive stems in boiling water then remove immediately and plunge them into ice water; drain, wrap in moist paper towels and set aside to use them later to tie around the baked purses.

In a large skillet with 1 tablespoon butter sauté mushrooms and garlic until liquid is absorbed; add thyme, salt and cayenne pepper.  Set aside to cool.

Stack 3 sheets Phyllo dough brushing each one with melted butter.  Cut Phyllo dough crosswise into 3 equal strips, then cut each strip into 3 pieces making a total of 9 Phyllo squares (you will need 8 for this recipe).

In the center of the 8 phyllo squares divide the mushroom mixture, Brie cheese and salmon lox.  Gather the four corners together of each square, gently crimp and form each one into purses.  Brush the herbed purses generously with melted butter especially the tops to make them pretty; place on a greased sheet pan. At this point they can be covered at room temperature and baked later. Bake at 350 degrees F. for approximately 5 to 7 minutes.  Remove from oven to cool.

Tie chive stems around each herbed phyllo purse with a single knot being careful they do not tear. Spoon a wide strip of Dijon mustard on each serving plate, draw wavy lines through the mustard (see my photograph) with a kitchen comb or fork; garnish with parsley, a tomato wedge and serve this delicious first course Phyllo appetizer.

Wine recommendation: Pinot Gris; Chardonnay