Friday, December 2, 2011

Phyllo baked Cambozola with balsamic jelly, cherries, and pistachios

After


Before


The holidays are not complete without some sort of baked cheesy goodness. Because, let's face it, that's what really brings people around the table. This year I ditched the brie and jumped ship to cambozola. I mean, it's basically brie and blue cheese in one package, so how could you go wrong? I also used some brilliant balsamic jelly from House of Balsamic, cherries, pistachios and of course phyllo. Cherries, tangy sweet balsamic and blue cheese bring the flavor dance party, with a little crunch from the nuts. I will have to make this again, not only because it was delicious, but because my boyfriend proposed to me while I was making this. 


Balsamic Jelly: the magic stuff.


You will need:


8 leaves of phyllo, thawed
Half a stick of melted butter (1/4 cup of butter)
Cherries (frozen) or use your jarred ones from the summer
2-3 Tablespoons of balsamic jelly (House of Balsamic)
1 large wedge of cambozola
1/4 cup pistachio pieces 


Heat oven to 375 degrees. Start with a buttered baking sheet or baking vessel. Sprinkle melted butter between each sheet of phyllo. Place the cheese in the middle then top with cherries, jelly and nuts. 




Fold up the cheese with the over hanging phyllo layers and seal it off with the rest of the butter. Bake  until golden brown on top (about 10-15 minutes). Try to let it cool or else it will turn into an oozy mess, which is also delicious but not very photogenic. In my case, I had problems waiting. 


11 comments:

Dewi said...

Perfect crowd pleaser for sure!

Savorique said...

Thank you for talking about the "magic" House of Balsamic jelly. Their jellies deserve to be praised. I'm going to tweet about your fantastic recipe and I think you should also contact HoB and ask them to feature your recipe on their website, "courtesy of Banana Wonder".

Savorique said...

Thank you for talking about the "magic" House of Balsamic jelly. Their jellies deserve to be praised. I'm going to tweet about your fantastic recipe and I think you should also contact HoB and ask them to feature your recipe on their website, "courtesy of Banana Wonder".

Helen said...

Oh yummy! Those cherries look magnificent sitting on top of that cheese! I don't think I've ever tried Cambozola. Cheese is ridiculously expensive here in Ontario. It's heavily taxed just like alcohol.

Peter G @ Souvlaki For The Soul said...

What a great combination of flavours you have here Anna...wrapped in phyllo too! Love the cherries!

BuyWoWAccount said...

The ingredients sound hard to find here in our place. It sounds delicious.

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Mary said...

What a perfect starter! This sounds exceptionally good and it's definitely more sophisticated then many of the appetizer recipes that are popular now. I'll be borrowing this one:-). I hope you have a great day. Blessings...Mary

mary said...

!!!!! Swoon!

Diana said...

Oh man, a combo of brie and bleu cheese? Those are like my lethal cheese weapons - would this work with goat, by any chance? I think the goat would definitely like to get down and jiggy with the balsamic jelly, cherries and stachios, no?

Lenia said...

Fainetai laxtaristo!Kali evdomada,koritsaki!

Anna A. said...

Dewi - You know it!

Savorique - Hah, they sent me the balsamic jelly and I made this with it :-) Awesome stuff.

Helen - Wow! I wouldn't have ever though cheese would be expensive in Ontario. Why the tax? Is Canadian cheese much more affordable?

Peter - Thanks, I like all C foods/drinks - cherry, cheese, chocolate, champagne.... etc

BuyWOWAccount - There is always online...

Mary - I hope you do! I bet you have some delicious cherries stowed away from this summer.

Mary - We are gonna swoon TOMORROW!

Diana - Goat cheese is ready to party.

Lenia - Efxaristw :-)