Goat Cheese in Filo Provencal

Molly53's Note:

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Andre Poirot of Begue's, featured in The Louisiana New Garde television series. Cooking time approximate.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 1

• 1 ½ ounces goat cheese
• 1 teaspoon black peppercorns , cracked
• 1 tablespoon herbes de provence (Auberge Blend - Herbes De Provence, your own recipe or store bought)
• 4 sheets phyllo dough
• 4 tablespoons extra virgin olive oil
• 1 tomato , sliced 1/4-inch thick
• 1 small zucchini , sliced 1/4-inch thick (about 5-inch in length)
• 1 small yellow squash , sliced 1/4-inch thick (about 5-inch in length)
• ½ cup lettuce , shredded

Directions:

1. Cut the cheese into three slices and sprinkle them with a little pepper and herbes de Provence.
2. Brush each sheet of filo dough with olive oil and cut into 3 equal pieces.
3. Enclose each cheese slice in a section of the filo.
4. Preheat oven to 400°F.
5. Place the vegetable slices on a baking sheet, brush them with olive oil and season with salt, pepper and herbes de Provence.
6. Roast for about 6 minutes or until tender.
7. Heat remaining olive oil in a skillet over medium heat and cook the filo packets until golden brown on both sides, about 4 minutes.
8. Place the roasted vegetables around the edge of a heated plate.
9. Place the shredded lettuce in the center and place the filo packets on the lettuce.