These goat cheese and onion confit rolls are a perfect appetizer for any occasion, and the addition of fresh oregano leaves gives them a fragrant and herbaceous flavor. They are simple to prepare and can be made in advance and reheated just before serving. 

      Ingredients:

1 brick leaf or filo pastry sheet

100g goat's cheese, crumbled

1/4 cup onion confit or caramelized onions

1 tablespoon fresh oregano leaves

2 tablespoons olive oil

•  Instruction:

• Preheat oven to 190°C (375°F).
      Place brick or filo pastry on a clean surface and brush with olive oil.
      Sprinkle crumbled goat cheese over the brick or filo pastry, leaving a 1/2-inch border around the edge.
      Spread candied onions over goat cheese and sprinkle with oregano leaves.
      Firmly roll the pastry sheet to form a log, tucking in the edges as you go.
      Cut the roll into 1-inch pieces and place on a parchment paper-lined baking sheet.
      Brush the rolls with a little more olive oil and sprinkle with additional oregano leaves.
      Bake the rolls in the preheated oven for 15 to 20 minutes, until golden brown and crisp.
      Serve the warm goat cheese and candied onion rolls as a delicious and tasty appetizer.
  
  Preheat the oven to 375°F (190°C).
      Lay the brick leaf or filo pastry sheet on a clean surface and brush it with olive oil.
      Sprinkle the crumbled goat cheese over the pastry sheet, leaving a 1/2-inch border around the edges.
      Spread the onion confit over the goat cheese and sprinkle with fresh oregano leaves.
      Roll up the pastry sheet tightly to form a log, tucking in the edges as you go.
      Cut the log into 1-inch pieces and place them on a baking sheet lined with parchment paper.
      Brush the rolls with a little more olive oil and sprinkle with additional oregano leaves.
      Bake the rolls in the preheated oven for 15-20 minutes, until golden brown and crispy.
      Serve the warm goat cheese and onion confit rolls as a delicious and flavorful appetizer. 

  ENJOY

  -THRY-