Crispy Cheese Trio with Marinated Fruit and Vegetable Medley


Servings: 6


1 large beet, shredded
1 Bartlett pear, shredded
1 cup shredded jicama
1 tablespoon minced chives
1 tablespoon Red Wine Vinaigrette (recipe to follow)
1 wheel (6 ounces) Wisconsin brie cheese
1 1/2 cups (6 ounces) Wisconsin mozzarella cheese
1 1/8 cups (4 1/2 ounces) Wisconsin gouda cheese
4 1/2 cups (about 5 ounces) frozen shredded phyllo dough, thawed
1/2 cup flour
3 eggs, beaten
24 leaves baby lettuce

Red Wine Vinaigrette:
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon minced shallot
Salt and pepper, to taste

Cooking Directions:

Combine beet, pear, jicama, chives and vinaigrette; refrigerate. Cut brie into six (1 ounce) wedges. Cut mozzarella into six (1 ounce) sticks. Cut gouda into six (3/4ounce) wedges.

Separate phyllo dough into 18 portions of about 1/4 cup each; cover with damp towel. Dredge each piece of cheese in flour, dip in eggs, then coat in 1 portion of phyllo dough, pressing down to help phyllo adhere.

Fry each cheese crisp in 375° F oil for 1 to 2 minutes or until golden brown. Drain on absorbent paper. To serve, place 4 lettuce leaves near top of each dinner plate. Place 1/2 cup chilled salad on each set of lettuce leaves. Arrange 1 of each variety of cheese crisps below salad. Drizzle 1 tablespoon Red Wine Vinaigrette around each cheese trio. Serve warm.

Note: Shredded phyllo dough, known as kataifi, can be purchased in most Greek food stores. Fresh angel hair pasta may be substituted.

Red Wine Vinaigrette: Place vinegar in small bowl; whisk oil into vinegar in a steady stream. Stir in shallots, salt and pepper.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.