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Gorgonzola-basil Phyllo Kisses

A web-exclusive recipe from Italian Cooking and Living

  • 6 sheets phyllo dough
  • 4 tablespoons unsalted butter, melted
  • 1/2 pound Gorgonzola Piccante, cut into 24 pieces
  • 24 basil leaves
  • Cut each sheet of phyllo into quarters. Brush each piece with the butter, fold in half, brush with the butter again, and fold in half again; spoon in 1 piece of Gorgonzola and close into a moneybag or kiss shape with your fingers. Continue until you finish all the phyllo dough and Gorgonzola.

    Place on a baking sheet, brush the tops with butter, and freeze until you are ready to bake (up to 2 months in sealed containers); or bake in a preheated 425° oven for 15 minutes, or until golden and crisp. Garnish each kiss with a basil leaf and serve hot. Serves 12

    Copyright © 2006, Italian Cooking and Living. All rights reserved.

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    The Magazine of La Cucina Italiana