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2 T. olive oil
1 c. sun dried tomatoes (not packed in oil) cut into 1/4 inch pieces
1 c. finely chopped red onion
2 T. water
2 T. rice vinegar
2 t. brown sugar
1 T. chopped fresh mint
2 T. butter
1 c. finely chopped leeks (white and pale green parts only)
8 oz. soft fresh goat cheese (Montrachet)
1 T. fresh thyme
10 sheets filo
1/2 c. butter, melted
- Heat 2 T. olive oil in skillet over medium low heat. Add sun dried tomatoes and chopped onion and sauté until the onions are soft, about 8 minutes
- Add 2 T. water, then 2 T. vinegar and 2 t. brown sugar. Cover and cook until tomatoes are softened, about 5 minutes. Remove from heat and stir in mint
- Melt 2 T. butter in another skillet. Add leeks and sauté until golden brown about 10 minutes. Remove from heat
- Stir in goat cheese and thyme
- Season with salt and pepper
- Lightly oil 2 baking sheets
- Brush filo with melted butter and top with a second sheet of filo. Cut into 5 3x14 inch strips.
- Place 1/2 T. goat cheese mixture and 1 t. sun dried tomato mixture and roll into triangles
- Brush the tops with butter
- Bake at 400° F. for 15 minutes
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