Bruschetta Puff Pastries
These are delightfully addictive, and can be served in so many ways - as an appetizer, as brunch, or a side dish at dinner. They are good warm, just out of the oven, and they're good at room temperature too. Make them larger and they make a really tasty dinner; we sometimes add chicken or shrimp.
36 people want to try | 51 have favorited
Bruschetta Puff Pastries Preparation
Preheat oven to 425(F) deg.
Thaw Puff Pastry per package directions (about 40 minutes).
Dice tomatoes - set aside. Mince fresh basil - set aside. Mix cheeses - set aside.
Mince garlic (or use a garlic press) and place in a small bowl, add salt, pepper, and a few drops of oil and mix to make a paste.
Mix oil and balsamic vinegar in a bowl, add garlic paste, diced tomatoes and basil. Toss.
After thawing, unfold puff pastry and cut into squares (small squares for appetizers, larger squares for meals).
Line baking pan(s) with parchment paper. Lay the puff pastry squares on the parchment paper. If you don't have parchment paper, spray the pans with cooking spray. Top with mixed cheese.
Bake in a preheated 425(F) oven for about 8-10 minutes. Keep an eye on them ...they should be just getting golden brown and puffed. Depending on the puff pastry size, the cooking time will vary.
Remove from oven and top with diced tomato mixture, then sprinkle with mixed cheese. Doing this after the puff pastry is baked keeps the tomatoes tasting fresh.
Return to oven and bake just until cheese melts about 2-4 minutes.
Fresh Basil is key to the taste of this dish. Good, vine ripe tomatoes taste great, but the dish is good with hot house tomatoes also.
The results are good if you put everything on the puffy pastry at once, then bake. However, the taste is slightly different from bruschetta because the tomatoes are roasted.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Bruschetta Puff Pastries. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven