An amuse-bouche or "amuse the mouth" for a birthday party Vrghr is cooking for tomorrow. Baked Feta cheese wrapped in crispy phyllo dough topped toasted and black sesame seeds and drizzled with anise honey, garnished with fresh raspberries.

This was a test run to see if wuff could pull it off. The trial was a success! And the result is so easy, very elegant, and VERY tasty!

This is just a half-thick block of chunk Feta cheese, wrapped in a couple sheets of phyllo dough (the stuff they make baklava from), baked until the phyllo is crispy and the cheese just starting to melt. A topping of sesame seeds adds a bit of "eye candy" as well as a nice textural contrast and nutty taste. The sweet honey counters the rich, 'funky' Feta and makes the flavors pop. And the raspberries add a tart fruity contrast that pairs well with cheese.

Prep for this is quite simple too! And it all comes together in about 20 minutes, start to finish!

Key is to select a chunk Feta cheese block that you can slice down the middle into two half-thicknesses without it crumbling or breaking up. Don't tell your guests how easy this was to create. They'll think you've discovered new and unique talents. *GRIN*

<Makes 8 bite-size appetizers>

INGREDIENTS:
For the Feta:
1 pkg prepared Phyllo dough (This often comes in 2 rolls of about 20 sheets. You only need 2-3 sheets per block of cheese)
1 block (8 oz) chunk (not crumbles) Feta cheese
Approx 1 TBS each black and toasted Sesame Seeds (can use all of either one instead of splitting colors)
1 egg whisked with 1 TBS milk
Foil & cooking spray

For the Honey:
~ 1/3 C honey
~ 4 whole Star Anise

Berries for Garnish (optional)

DIRECTIONS:
Preheat the oven to 425-450F

Remove the roll of Phyllo dough from the freezer and allow to come to room temperature. DO NOT remove it from it's sealed tube while thawing
NOTE: Phyllo dough is VERY thin and delicate. It will dry out almost immediately if not covered in plastic or a damp clean towel. Always keep the sheets you're not working with covered until you are ready to handle them

Add the Honey and Star Anise to a microwave-safe container. Microwave on high until very hot, about 45 seconds or so depending on power of your microwave. Allow to rest while you create and bake the Feta cheese portion

Whisk together the egg and milk to make an egg wash

Carefully slice the block of Feta cheese in half to create 2 portions the same size as the original but only half as thick

Remove 1 sheet of phyllo dough and lay it on a sheet of foil sprayed with a bit of cooking spray or a counter dusted with flour
NOTE: Phyllo is VERY delicate. If it sticks to the working surface, it will almost certainly tear

Using a basting brush, paint the surface of the 1st sheet completely with the egg wash
Lay another sheet on top of the first. If desired, repeat with a 3rd sheet if you want a bit more crunch in the result (3rd sheet is optional)
Paint a line of egg wash around the boarder of the stacked sheets

Lay the two blocks of Feta side by side about 1/3 of the way up the prepared sheets of prepared phyllo

Fold the bottom of the dough up to cover the cheese. Fold the sides in. Roll the cheese up onto the remaining dough. You should have a double-wide package of dough wrapped around the cheese with seams on one side.

Place the dough seam-side down on a cookie sheet covered with foil that has been sprayed with cooking spray

Paint the top of the package with more egg wash, then sprinkle with the toasted and black sesame seeds until completely covered

Bake at 425-450F until the dough is toasted and crisp and the cheese just beginning to melt (~15-20 minutes)

Remove and allow to cool a couple minutes for the cheese to firm up a wee bit. Using a very sharp or serrated bread knife, carefully cut the block into four "logs". Cut those strips in half to make bite-size servings

Remove the star anise from the heated honey. Drizzle a bit on the serving plate. Place the bite of cheese on the plate and drizzle a bit more honey on top

(Optional) garish with fresh berries

Best served while warm

!DEVOUR!