Recipe - Mediterranean Phyllo-Twists With Grapes And Cheese

6 Sheets phyllo dough
2 tablespoon Olive oil; divided
5 ounce Goat cheese; or more
2 tablespoon Chopped fresh basil
1/8 teaspoon Medium grind pepper
2 cup Seedless grapes
3 qt Mixed greens
12 small Grape clusters

MUSTARD VINAIGRETTE
3 tablespoon Balsamic vinegar
1 tablespoon Olive oil
1 tablespoon Chopped parsley
1 teaspoon Dijonstyle mustard
One half teaspoon Sugar
One half teaspoon Salt
One fourth teaspoon Pepper

Cut each sheet of phyllo dough into 4 equal parts (about 61/2x81/2in.
pieces) and keep under a damp towel to prevent drying. Working with 4
pieces at a time, brush each with oil and stack, alternating directions
with each piece to enable covering entire filling. Portion 1/6 of cheese in
center of dough. Combine basil and pepper; mix well. Top cheese with 1
teaspoon basil mixture and 1/3 cup grapes. Carefully twist pastry to
enclose filling so it resembles a small bundle. Brush lightly with oil to
prevent drying. Place on greased baking sheet. Repeat with remaining
ingredients. Bake at 400F 10 minutes or until thoroughly heated. Toss mixed
greens with Mustard Vinaigrette. Serve each phyllo packet on a bed of mixed
greens; garnish with grape clusters. Makes 6 servings.

Mustard Vinaigrette: Combine ingredients, balsamic vinegar thorugh pepper.
Makes 1/3 cup.

Nutritional Analysis Per Serving: 388 Cal., 11.4 g pro., 17.1 g fat (36%
Cal. from fat), 49.5 g carb., 18 mg chol., 3.3 g fiber and 501 mg sodium.

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)
1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which
you can order from the website); Food service infokits; education packets
for children; etc.

From Pat Hanneman (Kitpath) and McBuster 98Mar

Recipe by: California Grapes 1997 : Appetizers

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 07,
1998