Crisp goats cheese parcels with fresh herbs and marinated artichokes Recipe

Warm filo parcels filled with fresh goat's cheese, shallot and fresh herbs.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Fresh goat cheese(s) : 200 g
  • Basil : 0.25 bunch
  • Shallot(s) : 1 whole
  • Unsalted butter : 50 g
  • Filo pastry sheet(s) : 12 whole
  • Flat leaf parsley : 0.25 bunch
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the garnish(es)
  • Rocket : 3 bunch
  • Cherry tomatoes on the vine : 200 g
  • Red onion(s) : 0.5 whole
  • Olive oil : 50 ml
  • Lemon(s) : 1 whole
  • Fleur de sel : 3 pinch(es)
  • Artichokes marinated in olive oil : 6 whole
  • Balsamic vinegar reduction : 30 ml



    Wash and chop the basil and parsley.

    Crumble the goat's cheese and finely dice the shallot.

    Mix all of these ingredients together and add the salt and pepper to taste.


    Preheat the oven to 180'C

    Melt the butter in a small saucepan.

    Cut two whole sheets of filo pastry into three wide strips. Brush the strips with teh melted butter

    Now place a small amount of mixture on one end of the pastry and fold into triangles to make the parcel.

    Brush the finished parcel with melted butter and arrange on a baking sheet.

    Place in the oven for 12 minutes until crisp and golden brown.

    For the salad: Quarter the artichoke hearts, finely slice the red onion, halve the cherry tomatoes and wash the rocket leaves.

    Mix all of the salad ingredients in a bowl and season with sea salt and black pepper. Dress the leaves at the last minute with the olive oil and lemon juice.

    Serve the goats cheese parcels with the salad and finish with a drizzle of reduced balsamic vinegar.

Chef's tip

«Adjust the flavours of this starter by using other herbs in the parcel and flavoured oils to finish the salad.»

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