Figgin' Goat!

This latest creation makes me think of the cheese course at the end of a fancy meal. It's a little sweet, a little salty and the perfect little bite to finish off a meal . . . or start a party! These filo cigarellos worked quite well at a cocktail party, having debuted them at THE Dinner Party's 2nd Anniversary last week.

I bought the fig butter and honied chèvre at Trader Joe's. If you don't have one in your area you could try using whatever chèvre is available at your local store. The fig butter, however, might prove a bit more difficult to find. In a pinch you could try adding chopped up dried figs to the cheese. The flavor would be similar even if the texture wasn't.

I used three sheets of filo divided into eighteen rectangles to roll into tiny cigarellos . . . which made TONS (close to 100)! If you don't want to spend forever rolling each little one you could always make fatter little parcels, which I'm sure would work just find. 

I sprinkled mine with sea salt to off set the sweetness of the fig and honied goat's cheese. With normal chèvre, you might not need the added salt.

Anyhoo, without further ado, here are some pictures of the Figgin' Goat Cigarellos!

The Italiano

Happy New Year! The final filo post of the year is a simple little bite size morsel, just perfect as a nibble for your end of year cocktail party!

Here's what's you'll need~ 

• Cherry tomatoes 
• Buffalo mozzarella(fresh, in brine) 
• Fresh basil
• Balsamic glaze or reduction 
• Fresh cracked pepper 
• Sea salt

. . . and of course filo sheets and butter or olive oil.

First cut your tomatoes in half. I would also suggest cutting the ends off as it makes it easier to stack the other bits on top. Cut the mozzarella and basil into small pieces as well.

Brush 5-6 sheets of filo with butter or olive oil. Then cut the sheets into 15 squares. Dot each middle with a drop of balsamic followed by the tomato, then the basil, the cheese and finally a dash of black pepper and a sprinkle of salt.

To fold them, pinch the straights sides as if you are going to fold the square in half, making the corners almost meet.

Then rotate it 45 degrees and pinch the other straight sides so that the corners are pointing up like and open box. It helps to press down a little as you pinch the sides to keep the bottom flat.

I suggest baking them close together so that they keep their shape. 350-375F should be sufficient heat and they are done when golden brown and the cheese is all melty!

Serve warm! If you can't find fresh basil, a small dollop of pesto would work too. 

Wishing you all the best for 2013!!! x