A simple and impressive appetizer. Smoky cheese and sundried tomato rolled into rich and crisp puff pastry. This appetrizer can be made a day ahead and baked just before serving.
Author: Trish Cowper | the infinebalance food blog
1package of frozen puff pastrythawed in refrigerator overnight - 2 sheets
1 8ozblock of light cream cheeseat room temperature
2tablespoonsof mayo or sour cream
1cupshredded Smoked Gouda cheese
⅓cupsun-dried tomatospacked in oil, chopped
2tablspoons fresh basil finely chopped
salt and pepper to taste
3tablespoonstoasted walnutsroughly chopped
Preheat oven to 400 degrees.
In a large bowl mix together cream, mayo, shredded cheese, sun-dried tomatoes and basil. Taste for salt and pepper, adjust as needed.
Gently roll out one sheet of puff pasty, it should be completed thawed at this point. With and offset spatula gently spread half ot the cheese mixture evenly on puff pastry. Sprinkle with half the chopped walnuts.
With the widest side of the pastry facing you, pick up the far end of the sheet and gently roll towards you.
Repeat with remaining sheet of puff pastry, cheese mixture and walnuts.
At this point, the rolls can placed in the refridgerator for several hours or upto a day ahead of time. Slicing is easier if the pastry has been chilled. Of course, if you are in a hurry, you can do your best to carefully slice at this point and bake right away.
Slice each roll into about 12 slices, about ½ inch think each, and place cut side down on a rimmed baking sheet.
Bake at 400 degrees for 18-20 minutes. Serve while hot.