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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pepperoni Basil Tomato Puffs Recipe

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This recipe for Pepperoni Basil Tomato Puffs is from Starters and Thirst Quenchers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sheet puff pastry
1 or 2 tomatoes, sliced
1/2 cup shredded parmesan
Pepperoni slices (2 per appetizer)
Fresh basil, chopped
1 egg yolk mixed with 1 teaspoon water, for gilding
Salt and freshly cracked pepper
Directions:
Directions:
Preheat your oven to 360. Roll out the puff pastry and transfer on a baking sheet lined with parchment paper. Cut 9 squares (approx. 3-inches). On each square, arrange a tomato slice, topped with 2 pepperoni slices, parmesan, salt, pepper and chopped basil. Fold to opposite corners of each squares to form little boats. Brush each pastry with the egg yolk, then refrigerate for 10-15 minutes before baking in the oven for 15-20 minutes, until cheese is melted and pastries are puffed and golden. Makes 9 from 1 sheet of pastry. Serve immediately, enjoy!
Personal Notes:
Personal Notes:
Make sure the puff pastry is cold when it goes into the oven. This recipe doubles easily.

 

 

 

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