Posted: January 12 2011 in RecipesAppetizer

This has been a favorite hors d’oeuvre since it first hit the cocktail party circuit.  The combination of melted chevre, asparagus and crispy filo is a slightly decadent delicious teaser.  You can add a bit of prosciutto for another layer of flavor.

6 sheets of filo pastry
2/3 cups (150ml) melted butter
2/3 cup (150ml) grated Parmesan cheese
8 raw asparagus spears
6 oz (180g) fresh soft chevre
1 green onion, chopped
Preheat oven to 375° F. (190C).   Place one sheet of filo pastry on work surface, brush with butter and sprinkle with the parmesan cheese.  Top with another sheet, brush with butter and sprinkle with parmesan cheese.  Top with third sheet and brush with butter.  Cut filo in half lengthwise.  Repeat with the other three sheets of filo.

Lay asparagus along the long edge, dot with chevre and green onion. Roll.

Brush with butter and sprinkle with parmesan cheese.  Repeat with other half.

Place onto a baking sheet and bake until golden.   Remove from the oven and cut each roll into 6 pieces and serve warm.

Makes 2 dozen

Recipe from Lesley Stowe’s website