Allégro Soft ripened Mediterranean Feuilleté


60 ml (1/4 c.) melted butter
4 phyllo pastry leaves
1 170 g. Allégro Soft ripened cheese
1 large Italian tomatoes, hulled, seeded and chopped
12 Kalamata black olives, pitted and chopped
2 small French shallots, minced
30 ml (2 tbsp.) pine nuts, toasted
30 ml (2 tbsp.) fresh oregano, minced
30 ml (2 tbsp.) fresh basil, minced
salt and freshly ground pepper


Preheat oven to 200° C (400° F).
Butter each phyllo pastry leaf and overlap them in the shape of a flower.
Place the Allégro Soft ripened cheese in the middle of the phyllo pastry.
Garnish with remaining ingredients and season. Wrap into a bundle and place on a cookie sheet in the oven.
Bake 10 to 15 minutes, until the leaves are golden brown and hot. Serve as an appetizer with green salad.
Servings: 4
Preparation: 15 minutes
Cooking: 10 to 15 minutes
Refrigeration: None