Ingredients Jump to Instructions ↓

  1. 1 large beet, shredded

  2. 1 Bartlett pear, shredded

  3. 1 cup shredded jicama

  4. 1 tablespoon minced chives

  5. 1 tablespoon Red Wine Vinaigrette (recipe to follow)

  6. 1 wheel (6 ounces) Wisconsin Brie cheese

  7. 1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese

  8. 1 1/8 cups (4 1/2 ounces) Wisconsin Gouda cheese

  9. 4 1/2 cups (about 5 ounces) frozen shredded phyllo dough, thawed*

  10. 1/2 cup all-purpose flour

  11. 3 large eggs, beaten

  12. 24 leaves baby lettuce Red Wine Vinaigrette:

  13. 1/4 cup red wine vinegar

  14. 1/2 cup extra virgin olive oil

  15. 1 tablespoon minced shallot Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Combine beet, pear, jicama, chives and vinaigrette; refrigerate. Cut Brie cheese into six (1 ounce) wedges. Cut Mozzarella cheese into six (1 ounce) sticks. Cut Gouda cheese into six (3/4ounce) wedges. Separate phyllo dough into 18 portions of about 1/4 cup each; cover with damp towel. Dredge each piece of cheese in flour, dip in eggs, then coat in 1 portion of phyllo dough, pressing down to help phyllo adhere. Fry each cheese crisp in 375°F (190°C) oil for 1 to 2 minutes or until golden brown. Drain on absorbent paper. For Red Wine Vinaigrette: Place vinegar in small bowl; whisk oil into vinegar in a steady stream. Stir in shallots, salt and pepper. To serve, place 4 lettuce leaves near top of each dinner plate. Place 1/2 cup chilled salad on each set of lettuce leaves. Arrange 1 of each variety of cheese crisps below salad. Drizzle 1 tablespoon Red Wine Vinaigrette around each cheese trio. Serve warm.


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