Tomato Double Cheese Stuffed Puff Pastry, are a fast and easy and so yummy appetizer. They will be gone in minutes.
I have been busy the last couple of weeks with friends and family coming over to say their, “Buon Viaggio” , “When are you coming back?”, “We will miss you” to my beautiful Journalist daughter who in 3 days (I can’t even think about it) will be leaving to continue her amazing life journey in Toronto.
Needless to say I have been baking and cooking for our get togethers, and to tell the truth it is a really good way of getting my mind off the fact that I will miss her terribly.
I will miss our improv kitchen table blog office, our morning coffee, cat and dog visits, everything. My daughter, my friend, my everything, I wish you all the love and happiness in the world and I will see you in Toronto!
So here is one of my I-can’t-think-about-it recipes,
These turned out so delicious and went in no time. I sautéed the grape tomatoes (you could also use cherry tomatoes, I really like grape tomatoes because when they are ripe they are still firm), with a little olive oil, basil, oregano and of course I can’t leave out the hot pepper flakes, but you can if you want.
I cut out medium size circles from the pre-made puff pastry dough and filled them with the tomato filling, Fontal (Gruyère is a perfect substitute) and Parmesan cheese, I folded them over, brushed each crescent with a little milk and half of them I sprinkled with extra Parmesan cheese.
I think those ones went the fastest. So when you are looking for a quick, easy and really tasty appetizer or something to take your mind off something these Tomato Double Cheese Stuffed Puff Pastry are a perfect choice. Enjoy!
Tomato Double Cheese Stuffed Puff Pastry
- 1 pre-made puff pastry dough roll
- TOMATO FILLING
- 3/4 cup halved grape or cherry tomatoes
- 1 tablespoon olive oil
- 1 clove garlic chopped
- 1/2 teaspoon salt
- 1/2 teaspoon basil
- 1 teaspoon oregano
- 5 leaves fresh basil chopped
- in pinch or 2 of hot pepper flakes if desired or more if you wish
- CHEESE FILLING
- 3/4 cup shredded soft cheese Fontal or Gruyère Fontal or Gruyère
- 1/4 grated fresh Parmesan cheese
Pre-heat oven to 350° (180° celsius). Line 1 or 2 cookie sheets with parchment paper.
In medium frying pan add olive oil and rest of the ingredients sautee until liquid has evaporated and tomatoes are well cooked.
Un roll puff pastry dough and cut out with medium round cutters (or preferred size), on one side of the dough circle add approximately 1 teaspoon full of tomato filling some grated cheese and half teaspoon of grated Parmesan cheese. Fold pastry over and seal the edges with a fork, place on parchment paper lined cookie sheets brush with milk and sprinkle with Parmesan cheese if desired, bake for approximately 20 minutes. Enjoy!