Lahvosh Filled with Goat Cheese, Walnuts and Dried Figs
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 1/2 lb. fresh goat cheese, at room temperature
- 1/2 cup moist-packed dried figs,
- stems trimmed and finely chopped
- 1/4 cup thinly sliced green onion,
- including white and light green portions
- 1/4 cup finely chopped walnuts
- 1/2 tsp. kosher salt
- 2 pieces soft lahvosh, each cut into a
- 12-by-6-inch rectangle
- 4 tender lettuce leaves, such as butter
- or leaf lettuce
In a large bowl, combine the goat cheese, figs, green onion, walnuts and salt. Mash together with a fork until well blended.
Place a dampened kitchen towel on a work surface. Lay 1 piece of the lahvosh, with a short side facing you, on the towel. Using a teaspoon, drop half of the cheese mixture at regular intervals on the surface of the bread. Using a spatula, spread the mixture as evenly as possible, making sure to bring it all the way to the edge of the bread farthest from you. Place 2 lettuce leaves in a single layer on top of the cheese. Starting from the edge nearest you, roll the bread away from you in a tight roll, making sure that the edge is sealed. Using a sharp knife, trim each end of the roll. Immediately wrap in plastic wrap and refrigerate. Repeat with the remaining piece of lahvosh, filling and lettuce.
Refrigerate for at least 30 minutes or for up to 8 hours. Cut each roll crosswise into 6 pieces, each 1 inch wide. Serve cold. Serves 4.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).