Happy 2016 everyone! I'm looking forward to another new year and lots of great recipe ideas to share with you. What a whirlwind the end of 2015 was - - I think we have been either out of town or preparing to be out of town since Halloween - - so it really made the end of the year fly at lightening speed. The amazingly unseasonable weather also meant we were able to be outside all the way through November and even a little of early December which was great.
|Toasting them brings out|
their nutty flavor. Keep an eye
on them because it is very easy
to burn them.
|I used homemade but you|
can find jars in any grocery store.
Buy ones in olive oil, they
have way more flavor!
|Buy the goat cheese already |
crumbled and it's easier
|Fold each end halfway to the center.|
|Then fold each side again until the folded|
edges almost touch.
|A side view after it has been chilled|
and removed from plastic wrap.
|Work quickly and get them in the oven|
so the pastry remains chilled. That will
keep them from spreading too
much when they bake.
Some of the slices will spread a little more than others, but that just gives you something to taste test before you serve them to your friends and family. They are great served warm, but also do well at room temperature which makes them a great make-ahead appetizer. I hope you give these a try and let me know what you think. I'm looking forward to a 2016 filled with good food! Stay warm and best wishes for the New Year!
[adapted from Barefoot Contessa]
1 package frozen puff pastry, defrosted
1/4 cup of pesto, store bought or homemade
1/2 cup goat cheese, crumbled
1/4 cup finely chopped sun dried tomatoes
1/4 cup toasted pine nuts
|Golden brown and delicious and ready to be devoured!|