Wednesday, October 26, 2011
1 package frozen PepperidgeFarm puff pastry sheets, defrosted
1/4 cup prepared pesto, store bought or homemade (recipe follows)
1/2 cup crumbled goat cheese
1/4 cup finely chopped sundried tomatoes in oil, drained
1/4 cup toasted pine nuts
Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2" X 11 1/2" Spread the sheet of puff-pastry with 1/2 the pesto, then sprinkle with 1/2 the goat cheese, 1/2 the sundried tomatoes, and 1/2 the pine nuts. Sprinkle with 1/4 teaspoon salt.
Working from the short end, fold each end 1/2way to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes. I chilled it overnight so I could do as much ahead of the party as possible.
Meanwhile, preheat the oven to 400 degrees F.
Cut the prepared rolls of puff pastry in 1/4 " thick slices and place them face up 2 inches apart on the baking sheet lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer. A fine film of olive oil will be on top.