"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Artichoke and Goat Cheese Bundles Recipe

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This recipe for Artichoke and Goat Cheese Bundles, by , is from The Wethersfield Fire Dept Cookbook "Project", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Gallo
Added: Friday, November 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbl. butter
1/3c. chopped shallots or sliced green onion
1 Tbl. fresh thyme (1/2 tsp. dried)
1 clove garlic, minced
1 small can artichokes
2 Tbl. dry white wine
8 oz. softened goat cheese
1/8 tsp. salt
9 sheets phyllo
6 Tbl. melted butter

Directions:
Directions:
Melt 2 Tbl. butter in skillet, add shallots, thyme, and garlic. Cook over medium heat for 3 minutes. Add artichoke and wine, simmer uncovered for 3 more minutes, until liquid evaporates. Remove from heat, stir in cheese and salt. Cool slightly.

Melt 6 Tbl. butter, butter three sheets of phyllo, cut into 12 four inch squares. Place 2 tsp. mixture in center, bring corners together, pinch, and twist slightly.

Makes 36 bundles. Place unbaked bundles on cookie sheet, freeze until firm in a single layer. Do not thaw before baking. Bake uncovered at 375 degrees for 18 minutes or until golden. Enjoy!

Personal Notes:
Personal Notes:
This recipe is a newcomer to my repertoire. My dear friend, Kristina, was kind enough to give me this recipe. She made it for her annual Christmas party. It tastes incredible and looks elegant too.

 

 

 

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