This would make a lovely appetizer or accompaniment to a light main dish. I made four and served them along with my earlier post of tilapia and shrimp on top of salad. They are decadent and delicious. This makes four generous servings (with the salad and seafood I only had half of one. Rob managed his with impressive swiftness). And there are the two (and a half) leftover for another day!
What you need:
3-4 ounces goat cheese, divided into four pieces and shaped into 1/4-1/2 inch thick rounds
4 pieces thawed filo pastry
1 large nectarine, cut into thin slices
2 jalapenos, chopped into thin slices
1/3 cup mixture chopped fresh basil, mint, and sage- I used the most basil and the least sage
Salt and pepper
Spread your four pieces of filo out on a clean surface, one on top of the other (wrap the rest of package tightly and save for another use... or make more of these). Place one round of goat cheese on the top filo piece. Then top with three thin wedges of nectarines, a few slice of jalapeno, a sprinkle of the herbs, a pinch of salt and sprinkle of pepper. Wrap the filo neatly around the goat cheese to create a little packet or bundle. Place on a oil-sprayed baking sheet. Repeat with remaining pieces. Place any remaining nectarine or pepper slices alongside the packets and season lightly with salt. Spray the entire pan with olive oil and bake at 375 degrees Fahrenheit. The filo should be browned but not burned, and the extra nectarines should be slightly softened. Top each packet with a few nectarine and pepper slices. Serve on top of a green salad (preferably one that includes arugula).