Mediterranean Phyllo-Twists With Grapes And Cheese

Recipe Ingredients

6		Phyllo dough
2 tablespoons	30ml	Olive oil - divided
5 oz	142g	Goat cheese - or more
2 tablespoons	30ml	Chopped fresh basil
1/8 teaspoon	0.6ml	Medium grind pepper
2 cups	474ml	Seedless grapes
3		Mixed greens
12		Grape clusters (small)
		Mustard Vinaigrette
3 tablespoons	45ml	Balsamic vinegar
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Chopped parsley
1 teaspoon	5ml	Dijon-style mustard
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Cut each sheet of phyllo dough into 4 equal parts (about 6-1/2x8-1/2-in. pieces) and keep under a damp towel to prevent drying. Working with 4 pieces at a time, brush each with oil and stack, alternating directions with each piece to enable covering entire filling. Portion 1/6 of cheese in center of dough. Combine basil and pepper; mix well. Top cheese with 1 teaspoon basil mixture and 1/3 cup grapes.

Carefully twist pastry to enclose filling so it resembles a small bundle. Brush lightly with oil to prevent drying. Place on greased baking sheet. Repeat with remaining ingredients. Bake at 400F 10 minutes or until thoroughly heated. Toss mixed greens with Mustard Vinaigrette. Serve each phyllo packet on a bed of mixed greens; garnish with grape clusters. Makes 6 servings.

Mustard Vinaigrette: Combine ingredients, balsamic vinegar through pepper.

Makes 1/3 cup.

California Table Grape Commission's Healthy Kitchen http://www.tablegrape.com

Source:
California Grapes 1997 : Appetizers

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