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Baked Goats Cheese Rolls with Honey and Thyme

I recently planted some thyme in my curtilage and that i should admit that it's growing nicely. i like to use recent herbs in my cookery, I notice that, in contrast to dried herbs that square measure abundant stronger, they add a fragile aroma to the food I create.

Baked Goats Cheese Rolls with Honey and Thyme

I saw the instruction for these Baked Goats Cheese Rolls with Honey and Thyme on Twitter a short while agone and that i thought it might be an honest dish within which to use a number of my native thyme. to not mention the very fact that my mum, like me, LOVES cheese!

The instruction itself is pretty easy, however what very sets it apart is that the use of honey. Goat’s cheese and honey is often a good combination and thyme adds the required earthiness that completes the flavour profile of the dish, creating it irresistible.

Baked Goats Cheese Rolls with Honey and Thyme



Ingredients


  • 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

Instructions


  1. Cut the filo sheet in half lengthways, and in half crossways to make 4 rectangles measuring approximately 15x20 cm (6”x8”).
  2. Brush the rectangles generously with butter, ensuring that about 1 tbsp is saved to brush the tops.
  3. 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.
  4. Repeat the process to make 4 rolls.
  5. 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.
  6. Serve immediately with a drizzle of honey on top.

Recipe From : Manu's Menu

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