Baked Italian Purses and Balsamic Syrup

Baked Italian Purses

Recipe by Chef Keith Farkas

Serves 4

Goat cheese and sun-dried tomatoes baked with fresh herbs in a phyllo purse is one of the most popular tapas items on the Lodge’s summer menu. If using dry-packed sun-dried tomatoes (as opposed to those packed in oil), soak them in hot water until pliable before mincing.

4 oz soft goat cheese, at room temperature

4 oz cream cheese, at room temperature

1 Tbsp minced sun-dried tomatoes

1 tsp finely chopped parsley

1 tsp finely chopped fresh basil

Salt and freshly ground black pepper

2 sheets frozen phyllo pastry, thawed

3 Tbsp olive oil

1 cup mesclun mix

1 tsp balsamic vinegar

Balsamic syrup

Preheat the oven to 375°F. Using an electric mixer (preferably a stand mixer), beat cheeses until smooth. Add tomatoes, parsley, basil, and salt and pepper to taste. Continue beating until very smooth.

Lay 1 sheet of phyllo on work surface. Brush phyllo lightly with 1 Tbsp olive oil. Top with second sheet of phyllo. Cut phyllo into 4 squares. Spoon one-quarter of cheese mixture in centre of each square. Gather up sides of each square of phyllo to enclose cheese, crimping pastry together over cheese to form little purses. Put purses on a greased baking sheet. Brush with 1 Tbsp olive oil. Bake for 10–15 minutes or until golden brown.

Put 1 phyllo purse on each of 4 plates. Toss mesclun mix with remaining olive oil and the balsamic vinegar. Pile mesclun mix alongside each purse. Drizzle each plate with balsamic syrup.

Balsamic Syrup

Makes about 1 cup

6 cups balsamic vinegar

1 1/3 cups granulated sugar

In a large heavy saucepan, stir together balsamic vinegar and sugar. Bring to a boil over high heat. Reduce heat to medium-high, then boil for about 1 hour, stirring occasionally, until liquid has reduces to about 1 cup and is thick and syrupy. Strain through a fine sieve. Let cool completely. Refrigerate, covered, for up to 1 month.