Filo baskets with goat cheese, pear and balsamic reduction

8 servings; 15 min preparation; 20 min cooking time.

It’s almost Easter, so I got inspired and created a small bite to accompany any celebration or brunch. If you expect friends over for lunch, you can welcome them with a small bite and a drink. These baskets are also very suitable for any party, because they are easy to eat and they are not messy. Depending on the size you are going for, you can serve the perfect 1 or 2-bite appetizer. 

Indeed, there are a couple of elements that you have to prepare, but they are really easy and really not time-consuming. The end result will totally worth it. All flavors complement each other and create a perfect combination. Your guests will be very impressed.


Ingredients

for the baskets:

  • 3 sheets filo pastry, defrost if needed

for the filling:

  • 160 g goat cheese
  • 3 tbsp cooking cream
  • 1/4 tsp white pepper
  • 1/4 tsp salt

for the pear chutney:

  • 1 pear, peeled and diced
  • 2 tbsp honey
  • 1 tbsp lime juice
  • 100 g Serrano ham

for the balsamic reduction:

  • 200 g balsamic vinegar


Preparation

Preheat the oven to 200 degrees C/390 degrees F. Grease a cupcake form and set aside.

Baskets: If your filo pastry is frozen, leave it outside the freezer for a half an hour to defrost. Peel a couple of filo sheets and cut them in squares of 8×8 cm. If you want smaller bites, cut the squares smaller. You will need two squares for each basket.

Place two squares on top of each other, forming a star.  Place the stars in each cupcake form and bake in the preheated oven for 10 min. Keep an eye on them, they shouldn’t burn. Take them from the oven and let them cool completely.

Goat cheese mouse: Mash the goat cheese with a fork. Add the cream do that the mouse become thinner and smooth. Season with salt and pepper. Place in a piping bag and set aside.

Pear chutney: Cut the pear in two. Remove the core. Cut the pear in small dices (matignons). Heat a sauce pan over medium heat. Add the pear, honey and lime juice. Don’t cook the peat, just glaze it for a couple of minutes.

Balsamic reduction: Heat a sauce pan over high heat. Pour the balsamic vinegar. Heat for about 15 min until the water evaporates and it reduces to 1/3.

Assembling: Pipe the goat cheese mouse on the bottom of each basket. Be sure that they are evenly filled. Add one 1 tbsp from the pear chutney on top. Make a rose from the Serrano ham and put on top. Drizzle with balsamic vinegar. Garnish with minced mint or fill. Enjoy!

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5 Comments Add yours

  1. So pretty and tasty. 🙂

    Liked by 1 person

    1. Thank you! The combination of flavors really works 🙂

      Liked by 1 person

  2. Rini says:

    I second that. These do look pretty and tasty. 🙂

    Liked by 1 person

    1. Thank you, Rini! They were very delicious 🙂

      Liked by 1 person

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