Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 Sheets phyllo pastry
Olive oil cooking spray
4 ts Freshly grated
Parmigiano-Reggiano cheese,
Divided
1 tb Broccoli Pesto, recipe
Follows
1 Tomato, peeled, seeded, and
Chopped
6 Imported black olives,
Chopped
4 lg Basil leaves cut chiffonade
2 oz Goat cheese, frozen (for
Easy grating)

Preheat oven to 350 degrees F.

Cut the 7 sheets of phyllo into large circles using the pizza screen
as a guide. You can cut all the sheets at the same time. Spray the
screen with olive oil cooking spray. Place the first sheet of phyllo
onto the screen, spray again lightly, and sprinkle on approximately
1/2 teaspoon of the Parmesan cheese. Place the second sheet on top
and repeat the same

procedure with the spray and the cheese until you have placed the
seventh sheet. Spread the Broccoli Pesto on top, arrange the tomatoes
and basil, and grate frozen goat cheese over top.

Bake in oven for 3 to 5 minutes. Serve immediately.

CHEF DU JOUR JEAN-PIERRE BREHIER SHOW #DJ9441

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