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Herbed
Phyllo Purses Brie Cheese Salmon Lox Appetizer
recipe and
photograph created by www.finedinings.com
a
delicious and unique First Course Appetizer
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
1
package Phyllo dough, thawed at room temperature
1/4 cup Brie cheese
5 slices
smoked salmon lox
1/2 cup unsalted butter, melted
Dijon mustard for garnish
8 sprigs parsley
8
tomato
wedge garnishes
Put chive stems in boiling water; immediately plunge
into ice water; drain, cover and set aside.
In a large skillet
with 1 tablespoon butter sauté mushrooms and garlic until liquid is
absorbed; add thyme, salt and cayenne pepper; cool.
Stack 3 sheets phyllo dough on work surface with melted butter between
each layer; cut crosswise into 3 equal strips, then cut each strip into 3
pieces making a total of 9 squares (8 are needed for this recipe).
Place mushroom mixture,
brie cheese and salmon lox among 8 squares. Enclose filling by
gathering phyllo dough and carefully twisting to form purse bundle. Brush tops
of dough with
butter, place on a greased sheet pan, bake at 350° for 5 to 7
minutes. Remove from oven to cool.
When cooled, tie chive stems around
each purse; 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, tomato wedges and serve
this appetizer.
Wine recommendation: Red Bordeaux
Be sure to see more of my easy unique
First Course Recipes
with photographs
and
more of my easy and unique
appetizer recipes with photographs.
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