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Vegetable Napoleon of Crispy Parmesan Crisps Layered with Whipped Goat Cheese, Gorgonzola Cremificato, and Mascarpone Cheese

Fresco by Scotto Restaurant
Servings:
Serves 4 Servings
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Ingredients

Cheese filling:
  • 3/4 cup soft, room temperature goat cheese
  • 1/2 cup soft, room temperature gorgonzola cremificato
  • 1/4 cup soft, room temperature mascarpone or sour cream
  • 3 tablespoon extra virgin olive oil
Vegetables:
  • 3/4 cup soft, room temperature goat cheese
  • 1/2 cup soft, room temperature gorgonzola cremificato
  • 1/4 cup soft, room temperature mascarpone or sour cream
  • 3 tablespoon extra virgin olive oil
  • 1/4 cup extra virgin olive oil
  • 3 cup whole portobello mushrooms
  • 1 bunch asparagus, bottom of stalk removed
  • 2 bunch red peppers split in half and seeds removed
  • 2 bunch green peppers split in half and seeds removed
  • 2 bunch yellow peppers split in half and seeds removed
  • 1 bunch medium size red onion, cut into 1/4-inch rounds
  • 1 pound cleaned and sautéed (or steamed) spinach
  • 1 bunch baby carrots, cleaned, peeled, cooked, and split in half lengthwise
  • 1 cup string beans (or wax beans), cleaned, cooked, and split in half lengthwise
Parmesan Crisps:
  • 3/4 cup soft, room temperature goat cheese
  • 1/2 cup soft, room temperature gorgonzola cremificato
  • 1/4 cup soft, room temperature mascarpone or sour cream
  • 3 tablespoon extra virgin olive oil
  • 1/4 cup extra virgin olive oil
  • 3 cup whole portobello mushrooms
  • 1 bunch asparagus, bottom of stalk removed
  • 2 bunch red peppers split in half and seeds removed
  • 2 bunch green peppers split in half and seeds removed
  • 2 bunch yellow peppers split in half and seeds removed
  • 1 bunch medium size red onion, cut into 1/4-inch rounds
  • 1 pound cleaned and sautéed (or steamed) spinach
  • 1 bunch baby carrots, cleaned, peeled, cooked, and split in half lengthwise
  • 1 cup string beans (or wax beans), cleaned, cooked, and split in half lengthwise
  • 6 sheets phyllo dough
  • 1/4 cup extra virgin olive oil
  • 1/2 cup grated parmesan
  • 1/4 cup chives, sliced thin

Preparation

Baking Directions:

Preheat oven to 350°.

In a food processor or small mixing bowl, combine all cheeses with extra virgin olive oil and blend until smooth.

Season with salt and pepper; set aside.

Brush portobello mushrooms, asparagus, peppers and onion with extra virgin olive oil.

Season with salt and pepper, and either grill or broil in oven until done.

Cut portobello mushrooms into quarters, and peppers into 1-inch wide strips.

Cook spinach, carrots, and string beans accordingly, and set aside separately.

Lay 1 sheet of phyllo dough flat on work surface.

Brush with extra virgin olive oil or butter, sprinkle lightly with cheese and chives, and repeat with next two layers.

Cut dough into eight 2-inch discs for a total of 16 discs.

Place phyllo dough on sheet pan (or cookie sheet), cover with parchment paper (or aluminum foil), and then top with a second sheet pan.

Bake for 10 to 12 minutes until golden brown.

Serving Directions:

To assemble Napoleon:Place 1 teaspoon of cheese filling on plate and 1 round disk on top of cheese.

Layer a small piece of each vegetable on top of each disk, then a dollop of cheese filling on top.

Repeat with 3 to 4 layers to create the Napoleon.

Be careful to layer vegetables evenly and level, so the Napoleon is straight and does not fall over.

Drizzle with extra-virgin olive oil and balsamic vinegar.

Recipe Tags

ItalianEasy
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