Asparagus, Chèvre and Parmesan Filos
This has been a favourite 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. I often add a bit of prosciutto for another layer of flavour.
Ingredients
6 sheets of filo pastry
2/3 cup (150 mL) melted butter
2/3 cup (150 mL) grated Parmesan
8 raw asparagus spears
6 oz (180 g) fresh soft chèvre
1 green onion, chopped
Directions
Preheat oven to 375F (190C). Place one sheet of filo pastry on work surface, brush with butter and sprinkle with Parmesan. Top with another sheet, brush with butter and sprinkle with Parmesan. 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 chèvre and green onion. Roll.
Brush with butter and sprinkle with Parmesan. 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.