When I think of brunch, my mind typically wanders to breakfast treats: muffins, fresh fruit, danishes, coffee, mimosas. Of course, I am a huge fan of breakfast. Given the choice of going out to breakfast or lunch on a weekend, I will choose breakfast. I’m a sucker for good pancakes or toast. But I do keep my family and friends that prefer lunch items in mind. So, an ideal brunch menu will be composed of items from both mealtimes.
Thus, I am starting our two-week theme of homemade brunch items with something from the savory lunch list. One of the things that I like best about brunch is being able to choose a multitude of items. You don’t have to commit to a big sandwich or 3-egg omelet; rather you can have a taste of this and that and this and that. . .
These cigars are a fabulous option for a brunch. First, they look quite elegant. Second, they are fairly easy to make if you’re comfortable working with phyllo. Third, they are small, especially if you slice them in half, so eating one or two will barely make a dent in your appetite.
Of course, you might find yourself so enamored with them that you’ll be hoping to plan another brunch soon. Don’t wait for that. Make them as a Saturday afternoon appetizer, a Friday night snack, or an I deserve it dinner on a rough day. You’ll be glad that you did.
- 8.5 oz. jar sun-dried tomatoes
- 12 sheets phyllo dough
- 8 Tb. butter, melted
- 8 oz. fresh mozzarella, cut into strips
- Preheat oven to 350.
- Place sun-dried tomatoes on a layer of paper towels to absorb excess oil.
- Transfer to cutting board and dice tomatoes.
- Place one sheet of phyllo dough on work surface; cover remaining sheets with a damp towel.
- Brush sheet with butter; top with a second piece of phyllo dough.
- Repeat with another brushing of butter and a third piece of phyllo dough.
- Brush third piece of phyllo, then cut in half lengthwise.
- Place strips of mozzarella along skinnier end of one phyllo dough stack. (Leave about 3/4″ empty at either end of row.)
- Top with 1/8 of the sun-dried tomatoes.
- Starting at the tomato and mozzarella end, roll into a cigar shape.
- After ingredients are enclosed, tuck in both ends, and finish rolling.
- Transfer to baking sheet, seam side down.
- Repeat with second stack of phyllo dough.
- Repeat entire process until all 8 cigars have been made.
- Bake for 25 minutes or until golden brown.