Since I started this blog just over three years ago, I’ve made a bunch of friends in the blog world, some of whom I’ve met in real life, and many of whom I haven’t. At first it felt a little weird telling people about my “internet friends” scattered all over the country, but now it seems completely normal to casually mention the virtual baby shower a bunch of people I’ve never met are throwing for one of our blog friends.
Josie is one of those people I’ve never met in real life but feel like I know. I love her beautiful blog, and when Annie emailed me and a few other bloggers about throwing her a baby shower, I was excited to participate. Josie already has an absolutely adorable little girl, who will be getting a brand new baby brother in just a few weeks!
I know that Josie loves the goat cheese and fruit combo, and cute little phyllo purses seemed perfect for a baby shower. I based this recipe off of this one from Confections of a Foodie Bride, using roasted apricots and fresh rosemary along with the goat cheese.
(adapted from Confections of a Foodie Bride)
makes 8 purses
3 apricots, halved
4 ounces goat cheese, softened
2 tsp fresh rosemary
6 sheets phyllo, thawed
4-6 tbsp melted butter
Preheat the oven to 325 F. Roast the apricots on a parchment-lined baking sheet for about 40 minutes or until very soft. Let cool, then chop finely and place in a medium bowl. Turn the oven up to 425 F.
Add the goat cheese and rosemary to the apricots and mix thoroughly.
Working on a clean, dry surface, spread out one sheet of phyllo and brush with melted butter. Top with another sheet, more butter, and then a third sheet. Cut into fourths.
Place about 2 tbsp of the apricot mixture onto each phyllo rectangle, and gather the corners together. Twist slightly, and pinch to shape the purses. Place on a parchment lined baking sheet. Repeat with 3 more sheets of phyllo and the remaining apricot mixture.
Bake for about 10 minutes, or until golden brown. Let cool slightly before serving (etiher warm or at room temperature.