Description
Get creative with your fresh herbs and flaky phyllo. Herb pesto, cheese and some salmon or prosciutto make for the perfect light summer meal, snack or appetizer.
Ingredients
1 roll Athens® Phyllo Dough (9″x14″), thawed
1/4 cup roasted pistachios + extra for garnish
3 cloves garlic
3 cups fresh herb mixture, chopped (such as 2 1/4 cup pineapple sage + 3/4 cup cilantro), see note
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon lemon juice
1/2 teaspoon honey,(optional), see note
2/3 cup olive oil, divided
5 ounces Havarti or brie cheese, sliced approx. 1/2″ high x 1 1/4″ diameter, see note
5 ounces prosciutto slices or smoked salmon thinly sliced and cut into small strips
1/2 cup Parmesan cheese, grated
chives or other herb, chopped, for garnish
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.
For Pesto:
Using a food processor, pulse pistachios and garlic until coarsely ground. Add herbs, salt & pepper and pulse 5 or 6 times. Add lemon juice and honey (if using). While food processor is running add approximately 1/3 cup olive oil slowly as it incorporates. Depending on herb mixture, a little less or a little more oil may be needed to achieve desired consistency.
Open 1 roll of phyllo, unroll and remove all wrapping. Reroll phyllo tightly. Slice roll horizontally into approximately 1/2″ thick circles. Cover phyllo with plastic wrap, then a slightly damp towel to prevent drying out. Lightly brush 12 cavities of standard size muffin pans with olive oil. Unroll half of the phyllo circles into a medium bowl and gently toss with 1 tablespoon olive oil. Some of the strips will break in this process and that is fine. Divide phyllo strips evenly in each cavity of the muffin pan. These should cover the bottom and most of the sides, do not press down too hard as they do not need to be flattened.
Place one piece of cheese in each. Spoon a heaping teaspoon herb mixture (pesto) onto cheese. Top with some prosciutto or salmon.
Unroll remaining phyllo circles in medium bowl and gently toss with 1 tablespoon olive oil. Divide evenly and place on top of prosciutto or salmon arranging the phyllo to cover filling completely (it should look somewhat “fluffy”). Brush any dry phyllo lightly with oil. Sprinkle with Parmesan. Bake 15-18 minutes or until golden brown.
Carefully remove from pan, garnish with chopped pistachios and chives.
Tips
-This pesto part of this recipe works well with almost any combination of compatible fresh herbs. We used 2 different combinations. Option #1 is 2 1/4c. pineapple sage + 3/4c. cilantro. Option #2 is 2c. basil + 3/4c. lemon verbena + 1/4c. parsley. Be adventurous and try other combinations too, however stronger “woody” herbs such as Rosemary are not as well suited for pesto.
-Honey – If your herb combination is on the bitter side, add a little honey for balance.
-President brand Brie log works well with this recipe as it easily slices to a perfect size.
