Phyllo Wrapped Goat Cheese with Rosè Salad


  • 1  Strawberry Rosé Salad Kit
  • 8 oz goat cheese
  • 4 sheets phyllo dough
  • 2 Tbsp unsalted butter melted
  • ½ tsp flaky sea salt
  • ¼ tsp freshly cracked black pepper


  1. Preheat oven to 375F. Place a piece of parchment on a rimmed baking sheet.
  2. Cut goat cheese into 1 oz medallions. Stack two sheets of phyllo dough on top of each other. Cut the phyllo into rectangles that are roughly 6″x8″. Place one goat cheese medallion on the bottom ⅓ of the phyllo, then gently roll the dough around it, tucking the sides under at the end. You’ll form a little goat cheese packet. Repeat with remaining goat cheese and phyllo dough.
  3. Transfer phyllo wrapped goat cheese to a parchment lined rimmed baking sheet. Brush each with some melted butter, then bake at 375F for 20-25 minutes, or until light golden brown all over. Sprinkle each with a little flaky sea salt and a touch of black pepper. Serve over Strawberry Rosé Chopped Kit immediately with almonds and strawberry infused cranberries.


**To reheat phyllo wrapped goat cheese: place the packets back into a preheated oven or toaster oven to reheat at 325-350F for ~10 minutes.

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