Frozen puff pastry is a handy shortcut for appetizers during the holidays and beyond. Our quick and delicious recipes will become party staples in no time.
For the prettiest appearance, use red, yellow, and orange bell peppers. If you can’t find baby bell peppers, use julienne strips of regular bell pepper.
Tomato Pastry Appetizer
Ingredients
| All-purpose flour 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed 1/4 cup prepared pesto sauce 2 tomatoes, sliced evenly 1/2 cup shredded Parmesan cheese 2 tbsp. thinly sliced fresh basil leaves 1 tbsp italian seasoning Chives, for garnish |
Instructions
1. Heat the oven to 400°F. Line a baking sheet with parchment paper. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Place the pastry sheet onto the baking sheet. Prick the pastry thoroughly with a fork.
2. Spread the pesto sauce on the pastry to within 1/2-inch of the edge. Arrange the tomato slices on the pesto and sprinkle with the cheese.
3. Bake for 12 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 10 minutes. Sprinkle with the basil.
4. Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don’t have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness
5 minutes early. Serve with a store bought aioli.
Portions: 4
Cook time: 12 minutes
Prep Time: 15 minutes
Calories: 673
Tips or Variations
To make this recipe dairy free and vegan, omit the Parmesan cheese and use a vegan or dairy free pesto.
For the prettiest appearance, use red, yellow, and orange bell peppers. If you can’t find baby bell peppers, use julienne strips of regular bell pepper.
