Entertaining this season? Looking for a quick super easy appetizer? well my friends, inspired by a pound of puff pastry that had already thawed in my fridge and a pair of rumbling stomachs I whipped up these super easy treats.
Puff Pastry Squares
1 box puff pastry
1 container cherry tomatoes
4 whole cloves garlic
olive oil, sea salt and pepper
Heat oven 400F line a baking sheet with parchment and spread above on sheet. Roast 30 mins, roughly until cherry tomatoes collapse.
1 potato sliced very thin
sprig rosemary
olive oil
Heat a skillet on medium, add a splash of olive oil and saute potato slices until light golden brown. Sprinkle with salt and rosemary.
1 tub ricotta
wedge parmesan, grated
Heat oven to 400F
Unfold the pastry and cut into either 3 x 3 square for individual serving or 9 x 9 for more of a meal. Fold over the sides of the pastry by 1/2 inch making a border all the way around. Spread a thin layer of ricotta cheese over, this is something you need to eyeball. Sprinkle a generous amount of parmesan, then top with either potatoes or tomatoes mixtures.
Bake 20 mins or until pastry is puffed and golden.
Serve hot or room temperature.
3 Comments
Ooo, I’ve tried tomatoes and ricotta before but never ricotta and potatoes. That sounds like a lovely combination with the rosemary.
I think I generously sampled the potato variety at your fantastic wedding reception. My mom will love ‘em. Happy Holidays. xoxo Jas.
Ohhh yum. This looks amazing!