Goat cheese napoleon
- 8 Servings
- 30mPrep Time
- 20mCook Time
- 50mReady In
“Chevre” just means “goat” in French, but the term refers to a soft and creamy, fresh white cheese made from goats’ milk. It has a distinctive tangy flavor. In America, this cheese is often just generically called “goat cheese,” but other styles of cheese, including feta and a version of cheddar, are made from goats’ milk as well.
Ingredients
3 sheets frozen phyllo dough, thawed 4 tablespoons melted butter, cooled 4 tablespoons fine breadcrumbs, toasted 2 tablespoons grated parmesan 2 cups cherry tomatoes, halved or quartered 1/2 cup white wine vinaigrette 2 tablespoons chopped mixed fresh herbs, plus extra for garnish 16 spears asparagus, grilled 1 8-ounce herb-coated chevre (fresh goat cheese) logDirections
- Preheat the oven to 350 degrees.
- Lay the phyllo dough on work surface, covered with a piece of plastic wrap and a damp towel.
- In a small bowl, mix the breadcrumbs with the parmesan.
- Lay a piece of parchment paper or foil in front of you and place a sheet of phyllo on the parchment. Brush the phyllo lightly, but completely with the butter. Sprinkle with one third of the breadcrumbs and parmesan.
- Lay a second phyllo sheet on top and repeat the buttering and sprinkling of breadcrumbs and cheese. Repeat with the third sheet of phyllo.
- With a sharp chef’s knife, cut the phyllo stack into 24 pieces. (Cut straight down, without slicing back and forth; this way the parchment paper won’t be cut.)
- Cover the phyllo with a second sheet of parchment and transfer the whole package to a jellyroll pan.
- Place a second pan, right side up, on top of the parchment and slide the 2 stacked pans and phyllo into the oven. The second pan keeps the phyllo squares flat and helps them crisp.
- Bake the phyllo until crisp and deep golden brown, 15 to 20 minutes. Let cool on the pan. Remove and discard parchment.
- Baked phyllo squares may be reserved, covered loosely with foil at room temperature for 2 days. In a small bowl toss the vinaigrette with 3/4 of the herbs.
- Slice the grilled asparagus crosswise in halves.
- Slice the chevre into 16 rounds.
- Place 1 phyllo square on each of 8 plates and top with 1 slice of goat cheese and 2 pieces of asparagus. Drizzle with 1 teaspoon vinaigrette.
- Place another phyllo square, goat cheese and asparagus on top; drizzle the asparagus with 1 teaspoon of the vinaigrette.
- Top each stack with a phyllo square.
- Add tomatoes to the remaining vinaigrette and mix gently.
- Divide evenly and spoon on top of phyllo stacks. Sprinkle with the remaining herbs.
- Serve immediately.
