PUFF PASTRY NIBBLES (WITH PESTO)
Addictive puff pastry nibbles with tomato slices and pesto, these super easy to make party bites are a real crowd-pleaser. Only 4 ingredients needed!
Provided by Adina
Categories Party Nibbles
Number Of Ingredients 13
Steps:
- Make pesto: Place the mint leaves, pistachios, chili, olive oil, and cheese in a food processor and blend until you get the desired consistency. Mine is not entirely smooth but almost there. Salt to taste, transfer into small, clean jars, and pour enough olive oil into the jar to cover the pesto completely. Place the lid on and keep refrigerated or freeze. Once you open a jar, keep it refrigerated and use it within a week or so.
- Preheat the convection oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Defrost the puff pastry according to the packet's instructions. Cut into approximately 4x4 cm/ 1.6 x 1.6 inches large pieces. Place the squares on 2 or 3 baking sheets lined with baking paper.
- Top: Smear each square with some pesto, leaving some space around the edges. Slice the tomatoes and place one slice on each puff pastry square. Sprinkle with a bit of salt and pepper and some grated Parmesan or pecorino.
- Bake for about 15 to 20 minutes or until the edges of the pastry are golden brown. Enjoy warm or completely cool.
Nutrition Facts : ServingSize 1 nibble, Calories 182 kcal, Carbohydrate 12 g, Protein 4 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 167 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g
PUFF PASTRY NIBBLES
Easy, versatile and quick appetizers. Great to make ahead, also. I never measure out the quantities of the toppings, but have given estimates of what I might use.
Provided by akcooker
Categories Lunch/Snacks
Time 25m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- Thaw pastry 20-30 minutes of until soft enough to open sheets without cracking dough.
- Brush with melted butter or oil and sprinkle with desired seasonings.
- Repeat with second sheet.
- Good combinations include:.
- Butter, Parmesan Cheese and parsley.
- Olive oil, Parmesan and fresh basil.
- Canola oil, Cajun Seasoning and salt.
- Butter, poppy seeds, freshly grated lemon peel.
- Canola oil mixed with Sesame Oil, sprinkled with sesame seeds.
- Cut into various shapes (use a different shape for each flavor/seasoning).
- Place on cookie sheets lightly sprayed with vegetable cooking spray and refrigerate at least 20-30 minutes or until chilled.
- Bake in preheated 375 degree oven for 20 minutes or until golden brown.
- Serve warm or at room temperature.
- Can be made ahead up to 24 hours, covered to prevent drying out, then baked when ready to serve.
Nutrition Facts : Calories 104.5, Fat 7.7, SaturatedFat 2.7, Cholesterol 5.2, Sodium 72.2, Carbohydrate 7.2, Fiber 0.3, Sugar 0.2, Protein 1.8
PUFF PASTRY SNACKS
Think beyond pigs in a blanket: Wrap something new in puff pastry.
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Unfold thawed frozen puff pastry on a lightly floured surface. Cut into pieces just large enough to wrap around your food (see below) with a 1/2-inch overlap. Wrap, moisten the edge with water and pinch to seal.
- Transfer to a parchment-lined baking sheet, seam-side down. Whisk 1 egg with 2 tablespoons water; brush on the pastry and freeze until firm, about 20 minutes.
- Preheat the oven to 400 degrees F. Bake until the pastry is puffed and golden, 20 to 25 minutes.
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- Chocolate bars
- Dill pickles
- Dried figs
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- Jalapenos: Seed if desired.
- Mango chutney
- Marinated artichoke hearts: Drain and pat dry.
- Pears: Stack 3 slices.
- Portobello mushrooms: Remove the stems; scrape out the gills.
- Prosciutto: Stack 3 slices.
- Pitted Olives
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