Pastry Crisps With Sun-Dried Tomato And Puff Pastry
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Sun-dried tomato crisps, these heavenly little morsels should be at the top of the list for every party in town.
Ingredients
1 package (2 pieces) frozen puff pastry,
thawed in refrigerator
1 cup shredded mozzarella cheese
½ cup grated Asiago cheese
1 cup sun-dried tomato pesto
Sun-dried tomato pesto
8 sun-dried tomatoes in oil, drained
¼ cup grated Asiago cheese
2 cloves garlic
¼ cup chopped fresh flat leaf parsley
¼ cup olive oil
Preparation
For pesto, place tomatoes, Asiago, garlic and parsley in food processor and pulse. With machine running, gradually add oil until well combined; set aside.
For crisps, in small bowl, combine mozzarella and Asiago. Roll pastry to 14 x 10-inch rectangles. Spread each pastry with half of pesto; sprinkle with half cheese mixture. Roll both long edges together to meet in centre. Chill pastry 30 minutes. Cut into about 18 1⁄4 -inch slices. Place on parchment lined baking sheet, cover and freeze until hardened; transfer to airtight container and store in freezer up to 2 months.
To serve, preheat oven to 425°F. Place frozen crisps on parchment lined baking sheet. Bake for 10 minutes or until golden brown. Transfer to serving platter. Serve immediately. Makes 36.
