Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 25 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 roll Puffed pastry frozen, 19 X 12 inches
- 12 ounces Pesto sauce
- 12 ounces Olive spread
- 3 ounces Pine nuts
- 1/4 cup Butter melted
- 12 ounces Feta cheese crumbled
- 1 Egg beaten
Preparation
1. Unroll the thawed pastry dough, keeping the unused sheets covered with a towel to prevent drying out. Take one sheet and lay it down and brush lightly with the melted butter.
2. Sprinkle a few pine nuts on the first sheet then cover it with a second sheet and brush with egg wash. Cut out 4 inch diameter rounds; place on a cookie sheet and place in preheated oven ~~at;350*F. Bake until lightly brown and crisp then remove.
3. Repeat above process until enough rounds have been crisped.
4. On half of the rounds lightly spread the pesto sauce and the remaining rounds spread the olive spread. Cover all rounds with some crumbled feta cheese and return to the oven and let the cheese melt.
5. For an interesting variation, try adding some mixed seafood which has been cooked cerviche style on the spread before covering with the feta cheese.
Serve warm
