Puff pastry is the after-work-cocktail-hour-hostess’s best friend. Simply roll it out, cover it in things you like, fold up, slice and bake. At a small get-together recently, I made Ina Garten’s savory palmiers to go with Grant’s grilled chicken and ginger-infused vodka cocktail.
Using my friend Tonya’s homemade pesto and some goat cheese, sundried tomatoes and pine nuts, these really do make a wonderful and easy little appetizer. They look like little elephant ears.
Pesto, Goat Cheese and Sundried Tomato Palmiers
- 1 sheet puff pastry, rolled out to 9×12 inches
- 1/4 c. pesto
- 1/4 c. goat cheese crumbles
- 1/4 c. toasted pine nuts
- 1/4 c. sliced sundried tomatoes packed in olive oil
Cover puff pastry with pesto, then sprinkle on cheese, nuts and tomatoes. Starting on short ends, roll the opposite ends halfway to the middle, then roll them over again to meet at the center. Then, roll one half on the other, pressing down lightly. Cover in plastic wrap and chill for 45 min. or overnight.
Preheat oven to 400. Slice dough in 1/4-inch pieces and place 1 inch apart on baking sheet. Bake for 14 min. or until golden brown. Serve warm.
Enjoy, friends! xoxo