This week, Chef Albert, from Mediterraneo Restaurant, shows Tina Redwine how to make Goat Cheese Blintz. 

1 package brick paper (feuille de brick)
8 ½ inch slices of goat cheese
2-3 basil leaves torn
salt and pepper
Olive oil

Place 2 slices of goat cheese on bottom circle of one sheet of brick paper. Top goat cheese with some basil and season with salt and pepper. Fold paper once away from you. Fold each side of paper toward the middle. Then fold away from you until it forms a pouch. Trim excess.
Heat a sauté pan with olive oil over medium heat. When oil is hot add goat cheese pouch seam side down . Cook until golden brown on one side. Then turn and brown on the other. Drain on paper towel. Serve immediately.

Chef Albert DeAngelis

Mediterraneo Restaurant in Greenwich