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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Made these yesterday for company but I should have made double the recipe! ;) There were only 4 of us & I only had a little bite!!! Thawing time is not included - however, I have always thawed my puff pastry ahead of time, in the refrigerator (sorry:)) I took poetic license and added my kind of nut (what is available at the time).Found at PepperidgeFarms web site. Ingredients:
10 ounces puff pastry shells (already thawed) |
2 ounces boursin herbed goat cheese (boursin lt garlic & fine herbs) |
4 ounces black pepper boursin cheese |
1 1/2 cups roasted red peppers, cut into thin strips |
crushed red pepper flakes (optional) |
freshly cracked black pepper |
2 cups baby arugula |
1/4 cup toasted nuts (choose any type of nut, almonds, pine nuts, cashew nuts) |
freshly shaved parmesan cheese |
Directions:
1. Preheat oven to 400ºF.
2. Thaw the pastry shells at room temperature for 30 minutes or until they're easy to handle.
3. Line 3 baking sheets with parchment paper.
4. Place the pastry shells on a lightly floured surface & roll each pastry shell into a 6-inch circle.
5. Divide the pastry circles among the prepared baking sheets.
6. Top each pastry circle with about 2 tablespoons goat cheese, crushed red pepper flakes, if using and 1/4 cup roasted peppers.
7. Season with the black pepper.
8. Bake for 15 minutes or until the pastry is golden and the cheese is melted.
9. Top the pastries with the arugula leaves, nuts and Parmesan cheese.
10. Bake for 5 minutes more.
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