Yield: 20 Servings
|1||Sheet frozen puff pastry; thawed|
|1||Egg; beaten with a fork|
|1||5.2 oz pkg garlic & herb cheese spread|
|1 tablespoon||Fresh parsley; chopped|
|1 tablespoon||Fresh basil; chopped -or-|
|1 teaspoon||Dried basil|
Heat oven to 400. Have a cookie sheet ready.
Unfold puff pastry on a lightly floured surface and brush lightly with egg.
Spread evenly with cheese spread and sprinkle with parsley and basil. Fold each long side about 1½" toward the center. Repeat folds.
Cut crosswise in ½" thick slices. Place slices cut side down on an ungreased cookie sheet. Lightly brush tops with egg.
Bake 12 to 15 minutes until puffed and golden brown. Serve warm or at room temperature. Makes 20.
SPICY PARMESAN VARIATION: SUBSTITUTE THE FOLLOWING FOR THE GARLIC CHEESE SPREAD AND HERBS: ½ CUP GRATED PARMESAN CHEESE AND ¼ TEASPOON EACH OF GROUND RED PEPPER, PAPRIKA AND SALT. Mix well in a small bowl and spread on puff pastry.
TO MAKE AHEAD: Place unbaked pastried in the freezer on a cookie sheet.
When hard, transfer to a freezer container and freeze for up to 1 month.
Bake, without thawing, as directed.
Recipe By : Laura Hunter
Posted to FOODWINE Digest 1 November 96 Date: Sat, 2 Nov 1996 19:22:14 -0500 From: Laura Hunter <LHunter722@...>