Baked Kataifi-Wrapped Goat Cheese

Name: Baked Kataifi-Wrapped Goat Cheese
Total time: 25 min
Yield: 35 appetizers
Ingredients: 1 pound goat cheese; 1 cup mixture of finely diced carrot, celery and onion; 1 package frozen kataifi dough, defrosted; Unsalted butter, melted

By Gordon Maybury

Total Time: About 25 minutes
Rating: 4(15)
Comments: Read comments

This recipe came to The Times in 2010 when the Well blog published a number of recipes from "The Food Network South Beach Wine & Food Festival Cookbook". It’s really the perfect canapé: it’s crunchy and bite-size, and the warm, tangy, salty goat cheese simply explodes in your mouth. (Kataifi, if you're wondering, is just shredded phyllo dough. You can buy it at specialty markets.)

Featured in: Well's Vegetarian Thanksgiving 2010

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Ingredients

Yield:35 appetizers

1pound goat cheese
1cup mixture of finely diced carrot, celery and onion
1package frozen kataifi dough, defrosted
Unsalted butter, melted

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 425 degrees.
Step 2
In a bowl, mix the cheese and vegetables together. Set aside.
Step 3
Pull off a piece of kataifi, and spread it out to measure 1 x 4 inches. Brush it with melted butter. Roll some of the cheese mixture into a 1 x ½-inch cylinder, and wrap it up in the dough. Repeat with the remaining filling and kataifi.
Step 4
Bake on a baking sheet for about 15 minutes, or until golden brown. Remove from the oven and serve warm.

Ratings

4 out of 5

15 user ratings

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Comments

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Houston5003 years ago

I was unable to find any kataifi dough, so I used purchased phyllo instead. I added a mixture of fresh chopped herbs to the goat cheese and veg mixture; the resulting canapes were a big hit.

Davida7 years ago

This recipe does not give enough information on how to work with kataifi pastry. If you haven’t done it before, check out one or more YouTube videos. Search on kataifi. The results were tasty, but it was more stressful than it should have been.

JBA7 years ago

Super easy, and spectacular. Never fails to delight.

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