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Share your recipes February 2016

Food Ventures

Chevre Puff Napoleons over Arugula Salad

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5 sheets phyllo dough, thawed

1/3 cup butter, melted

1 cup First Light Roasted Garlic Chevre (First Light Farm & Creamery, Bethany, N.Y.)

2 eggs

1/4 cup fresh chives

1/2 cup sour cream

1 cup fresh arugula, rinsed and drained

1/4 cup roasted red peppers, thinly sliced

Balsamic vinaigrette


Preheat oven to 350 degrees F.

Lay a sheet of phyllo on your counter and lightly brush with melted butter. Repeat with remaining layers. Slice phyllo stack into 24 rectangles. Transfer to a sprayed baking sheet or muffin pan (if you would prefer bowl appearance).

Combine chevre, eggs, chives, and sour cream in a mixing bowl and blend well. Transfer to a pastry bag to pipe or spoon into phyllo. Bake in preheated oven for 12 - 15 minutes until phyllo is golden brown and filling is hot.

Assemble the salad by placing a hearty pinch of arugula off center on a plate. Top with peppers and drizzle with vinaigrette. Place the cheese puff on the other side.


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