Need a show-stopping appetizer for your next party? Here it is...pesto, goat cheese and sun-dried tomatoes, wrapped in delicate puff pastry. It just doesn't get any better than this!
cost per recipe: $8.25
The price is determined by the national average.
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
cup prepared basil pesto
cup crumbled feta cheeseor goat cheese
cup finely chopped sun-dried tomatoes
cup walnuts, chopped (optional)
Unfold 1 pastry sheet on a lightly floured surface. Spread 2 tablespoons pesto on the pastry sheet to within 1/2 inch of the edge. Top with 1/4 cup cheese, 2 tablespoons tomatoes and 2 tablespoons walnuts, if desired. Starting at the long sides, fold the pastry towards the center, leaving a 1/4-inch space in the center. Fold one side of the pastry over the other, making a 4-layer rectangle. Repeat with the remaining pastry sheet. Cover the pastry rectangles with plastic wrap and refrigerate for 45 minutes.
Heat the oven to 400°F. Cut each pastry rectangle into 15 (1/4-inch) slices. Place the slices, cut-side down, onto 2 baking sheets.
Bake for 15 minutes or until the pastries are golden brown, turning the pastries over once halfway through baking. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
January 23, 2010
Before even making this recipe, I ran into several problems with the directions. 1 - Amount of cheese states 1/4 cup, then in the assembly it states again that 1/4 cup is to be used on the first sheet, leaving zero for the second sheet. 2-it says to state folding on the long end, but there is no long end out the package - it's square and does not state to roll it out.
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