Title: Sun dried tomato & herb cheese strudels
 Categories: Appetizers
      Yield: 60 Servings
 
      9 oz Soft fresh goat cheese
           - room temperature
      9 oz Cream cheese
           - room temperature
    1/4 c  Minced sun-dried tomatoes
           -PLUS:
      2 tb Minced sun-dried tomatoes
           -(oil-packed, drained)
      2 tb Minced fresh parsley
      2 tb Minced fresh oregano
     12    Phyllo pastry sheets; thawed
    1/3 c  Olive oil
      1 lg Plum tomato; seeded & diced
           Fresh oregano sprigs
 
  Stir first 6 ingredients in bowl until smooth.  Season filling with
  pepper. Place 1 phyllo sheet on work surface (keep remainder
  covered). Brush lightly with oil and season with pepper. Top with 1
  more phyllo sheet. Brush lightly with oil and season with pepper.
  Repeat with 1 more sheet. Fold stacked phyllo in half lengthwise.
  Brush top with oil.
  
  Spoon 1/4 of filling in 1-inch-wide log down 1 long side of sheet,
  leaving 1-inch borders.  Fold each short end over filling. Brush
  edges with oil. Press seam to seal. Wrap strudel tightly in plastic.
  Refrigerate seam side down.  Repeat with remaining phyllo and
  filling, forming 4 strudels total. (Can be prepared 2 days ahead.)
  
  Preheat oven to 375 degrees.  Lightly oil cookie sheets. Place
  strudels on prepared sheets, seam sides down. Using serrated knife,
  score each strudel (cutting through phyllo only), making 14 diagonal
  cuts in each. Brush strudels with oil.  Bake until golden, about 15
  minutes. Cool 10 minutes.
  
  Cut through score lines, forming slices.  Arrange cut side up on
  platter. Garnish slices with tomato and oregano.