Love this recipe! Although, I did add minced garlic and salt. Even made it once with rosemary olive oil and various colored cherry tomatoes – delish! For 8 – 10 appetizer servings I doubled recipe, baked in one dish and successfully used anywhere from 8 to 10 oz. goat cheese. – served with garlic pita chips. Using individual ramekins with crostini would make for a very elegant first course for the holidays.
This was amazing!!! My Husband loved it! My kids came out to visit and I made it for them, they couldn’t get enough of it. Any time I see a recipe from you I add it to my recipe box because I know it’s gonna be good!
BAKED GOATS CHEESE ROLLS WITH HONEY AND THYME
PREP TIME: 10 mins
COOK TIME: 20 mins
TOTAL TIME: 30 mins
1- 2 rectangular filo at sheets (depending on the size of your sheets)
Leaves from 8 sprigs of fresh thyme
60 gms – 4 tbsp butter, melted
125 gms – 5 oz. soft goat’s cheese
4 tsp honey (lavender if possible)
- Cut the filo sheet in half lengthways, and in half crossways to make 4 rectangles measuring approximately 15×20 cm (6”x8”).
- Brush the rectangles generously with butter, ensuring that about 1 tbsp is saved to brush the tops.
- Sprinkle some thyme leaves along the long length of each pastry rectangle and fold it in to encase it. Crumble some goat’s cheese in a line along the opposite short side of the pastry. Starting at the goats cheese end, roll the pastry once over the goats cheese and carry on rolling all way to the thyme, sealing the join.
- Repeat the process to make 4 rolls.
- PicMonkey Collage
- Place on a baking tray lined with baking paper and brush once more with the remaining butter. Bake in a pre-heated oven at 180°C – 355°F for 15-20 minutes or until golden and crisp.
- Serve immediately with a drizzle of honey on top.