This strudel makes a great appetizer or first course fare. It can be made ahead and served at room temperature, or reheated and served warm.

Prosciutto, Bleu Cheese, and Rosemary Strudel
Diana Santospago, Inn at Isle au Haut Cookbook

Heat oven to 350°.

16 ounces ricotta cheese
4 ounces bleu cheese, crumbled
½ teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto, diced
1 teaspoon dried rosemary
2 cloves garlic, finely minced
1 Tablespoon chopped fresh parsley
1 egg, beaten
½ pound (2 sticks) unsalted butter, melted
2 Tablespoons Asiago cheese, grated
1 Tablespoon sesame seeds
1 16-ounce package frozen phyllo dough, thawed

In a large bowl, combine the ricotta, bleu cheese, black pepper, prosciutto, rosemary, garlic, parsley, and egg. Mix well and set aside.

Melt the butter and brush onto the bottom of a 13×9x1 baking sheet. Layer 10 sheets of phyllo dough brushing with butter between every layer. Spread the cheese mixture over the phyllo. Layer 10 more sheets brushing between each layer and sprinkling Asiago cheese every third layer. Sprinkle the sesame seeds on the top layer.

Bake for 35 minutes until puffed and golden. Let cool 10 minutes. Cut into squares. Serve warm or at room temperature.

Makes 2 dozen.

Diana Santospago is the chef and innkeeper of The Inn at Isle au Haut.