Herbed
Phyllo Purses with
Brie Cheese and Salmon Lox Appetizer
Another Peggy Bucholz recipe
and photograph for
www.finedinings.com
Recipe Type: first course appetizer, phyllo purses, cheese, smoked salmon lox, mushrooms, appetizer
Prep Time: 50 min
Total Time: 50 min
Serves 8
Ingredients:
8 long fresh chive stems
1/2 pound mushrooms, finely chopped
5 cloves minced garlic
1 tablespoon butter
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
Instruction:
Put chive stems in boiling water then remove
immediately and plunge them into an
ice bath; drain, wrap in moist paper
towels and set aside to use them later to tie around the baked purses.
In a large skillet saute mushrooms and garlic
in butter until liquid is
absorbed; add thyme, salt and cayenne pepper. Set aside to cool.
Preheat oven to 350 degrees F. Grease a large sheet pan. Set aside.
Stack 3 sheets Phyllo dough brushing each one with melted butter. Cut 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 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 them generously
with melted butter especially the tops; place on the prepared sheet pan. At this point they can be
covered, put into a cool place and baked later if necessary.
Bake for approximately 5 to 7 minutes. Remove from oven to cool.
Tie chive stems around each 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 appetizer.
 |
Wine
recommendation: Pinot Gris; Chardonnay |
