| Level: | Easy |
| Yield: | 60 hors d’oeuvres |
| Level: | Easy |
| Yield: | 60 hors d’oeuvres |
Ingredients
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup prepared pesto, store bought or homemade (recipe follows)
- 1/2 cup crumbled goat cheese, such as Montrachet
- 1/4 cup finely chopped sundried tomatoes in oil, drained
- 1/4 cup toasted pine nuts
- Kosher salt
- 1/4 cup walnuts
- 1/4 cup pignolis
- 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
Instructions
- 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 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
- Working from the short ends, fold each end halfway 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.
- Meanwhile, preheat the oven to 400 degrees F.
- Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
- Place the walnuts, pignolis, 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 with a thin film of olive oil on top.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 97 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 2 mg |
| Sodium | 47 mg |
| Serving Size | 1 of 60 servings |
| Calories | 97 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 2 mg |
| Sodium | 47 mg |
Reviews
As usual a great recipe from Ina! The only thing I did differently was I used herb goat cheese because it was what I had on hand . Maybe that would give the people who thought the flavor was flat a little boost from the herbs or sprinkle with a good Parmesan cheese❤️
SO easy and SO delicious! This will be a new appetizer at my house during the holidays. A little hard to cut without squashing so maybe put back into the refrigerator before cutting.
I agree about putting them back in the refrigerator before slicing. These were a great hit. Will make again.
The recipe she had printed says to roll the sheets out to a rectangle that is 9 1/2 x 10 1/2 inches.
Puff pastries come in different thicknesses. It would be helpful to know a recommended thickness to roll out.
I usually love Ina’s recipes, but as another review said this one fell flat. These were just OK. There wasn’t much flavor. I followed the recipe exactly and felt that it needed more. On the second batch I added a little grated Romano cheese to the top. I think next time I would double the pesto also.
this looks easy and yummy. I am not a fan of goat cheese. can anyone recommend any other cheese that would still go well with this recipe? maybe mozzarella?
This is one of my favorite appetizers and also a recipe I don’t tweak to match my taste! Always a hit at the party!
Not the best thing I’ve ever made. Just fell flat. Wish it was possible to buy better puff pastry sheets as I think that is most of the problem.
A bit labor-intensive, but super yummy. I used feta instead of goat cheese, just because my husband is not a goat cheese fan. However, I think this ma have been a 5-starrer if I had used the goat cheese. I think using homemade pesto is a must here, and Ina’s recipe is very easy.