The combination of ultra-crispy kataifi dough, creamy goat cheese and the sweetness of jam makes for a unique and oh-so-satisfying bite.
Servings: About 18 bites
Preparation: 10 minutes
Cooking: 8 minutes
Ingredients :
- About 200g kataifi dough, defrosted (sold in the frozen section of Mediterranean supermarkets)
- Avocado Oil Spray
- 1 pack of 125g silky goat cheese, at room temperature
- 2 tbsp 0% or 2% Greek yogurt
- A pinch of kosher salt
- About ⅓ cup of Simon Turcotte lemon and rosemary jam
Preparation :
- Preheat oven to 375F.
- Tear the kataifi pasta pieces lengthwise (you want long, fairly wide strands). Cut into about 5-inch pieces and form small circles with each piece. Spray with avocado oil and stick the two ends of the small circles together. Each piece will be different and that's okay! Place on a baking sheet and spray with avocado oil again. Bake for about 8 minutes, until golden brown!
- Meanwhile, add the goat cheese, Greek yogurt and a pinch of salt to a small food processor. Blend well until smooth and well combined. Set aside.
- Let the dough pieces cool and add about 1 teaspoon of goat cheese on each piece. Top with a teaspoon of jam and serve immediately.