Tuesday, October 16, 2007

Leek and Gorgonzola Bites

Copyright 2007 by Cooking With The Single Guy

2 leeks (white stem only), diced finely
3-4 oz. Gorgonzola cheese
6 sheets of phyllo dough, defrosted
salt and pepper
1 T extra virgin olive oil

Preheat oven to 375 degrees

In a sauté pan, warm olive oil over medium heat and then add the leeks. Season with salt and pepper and cook until the leeks are softened and translucent (about 2 to 3 minutes). Remove from heat and place into a bowl.

In the same bowl, add as much Gorgonzola cheese as you want to create the balance between leeks and cheese to your liking. Set aside.

Place about three sheets of phyllo dough on wax paper at your counter and then brush melted butter on each sheet. (Keep them stacked on top of each other.) Cut the sheets into about 3- or 4-inch squares and then fill each square with some filling. (About the size of a quarter.) Fold one corner over to make a triangle pocket or pinch all the sides together to create a purse. Remember to butter the outside to create a nice brown color when baking. Repeat with the remaining 3 sheets of phyllo dough.

Place on cookie sheet lined with Silpat or parchment paper and bake for about 15 to 20 minutes until golden brown. Serve warm.

Makes about 12 to 18 pieces depending on the squares you cut.

Serve with a glass of sparkling wine from California or other versions such as Prosecco or Cava.

TIP: With phyllo dough, it’s importing to butter all sheets so you get that nice crispiness in the layers. I recommend three sheets piled together for the recipe above but you can use less or more sheets depending on how flaky you want your bites.

SPREAD IT: If you have leftover filling, you can use it as a spread over crackers or toasted bread like crostini.

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