A delicious holiday hors d'oeuvre
This holiday, forget the deviled eggs and cheese balls. Think instead of morsels of flaky filo, brushed with butter and wrapped around a dollop of sweet guava paste and sharp cow's milk Mahon cheese, from the sunny Spanish isle of Menorca. Serves 6-8 people.
15 ounces guava paste
15 ounces Mahon cheese, trimmed and grated
1 pound filo dough
Butter, melted, as needed
Grate Mahon cheese using a large-hole hand grater. Mix, by hand, the guava paste with the Mahon cheese. Construct a stack of four filo sheets, brushing with melted butter between layers. Cut the sheets lengthwise into halves, then again into eight small rectangles. Place a tablespoon of filling on each rectangle and roll, burrito style. Add more butter at the seams to seal. Be careful not to roll too tightly or they will burst during cooking. Line cookie sheet with parchment paper and bake for 15 minutes at 350 degrees.
1 1/2 cups Kalamata olives, finely chopped
1 1/2 cups Piquillo peppers, finely chopped
1 cup red onion, finely chopped
2 tablespoons raw garlic
2 tablespoons roasted garlic
1 tablespoon red wine vinegar
2 tablespoons smoked paprika
2 lemons, segmented and juices squeezed
2 limes, segmented and juices squeezed
2 oranges, segmented and juices squeezed
Faintly chop the citrus segments; mix all ingredients together. Spoon over paquetes.