Goat Cheese Appetizer (Sky-High Salad with Goat Cheese)
Goat Cheese Appetizer (Sky-High Salad with Goat Cheese)
Ingredients
- 2 sheets phyllo dough
- Olive oil, for brushing
- 1/4 teaspoon (1 ml) fennel seeds, crushed
- Fleur de sel
- Pepper
- 12 cherry tomatoes, halved
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) honey
- 1 tablespoon (15 ml) white balsamic vinegar (see note)
- 1 cup (250 ml) thinly very green romaine lettuce or arugula
- 1/2 cup (125 ml) olive oil
- 12 balls pickled goat cheese, drained
- 1 stalk fennel, thinly sliced
- Fennel foliage, to taste
- Small arugula leaves
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
- Brush a sheet of phyllo dough with oil. Cover with the second sheet of pastry and brush with oil. Fold in half like a book and brush with oil. Sprinkle with the fennel seeds. Season with salt and pepper.
- Cut into 2-cm (¾-inch) wide strips and place them, side-by-side, on the baking sheet. Bake for about 8 minutes or until the crackers are golden brown. Let cool. You will get about 15 crackers.
Goat Cheese Appetizer (Sky-High Salad with Goat Cheese)