These are the easiest and most impressive appetizers to make. Considering amount of labor you are putting in. 😊
The two I make most often are Greek and Italian one. So very predictable for me!
So, the Greek puff pastry is a combination of typical Greek flavors like feta cheese, walnuts, oregano and honey, Greek of course. Honey is optional but it gives interest to the dish both visually and in flavor. Sweetness of the honey goes so well with salty feta and nutty walnuts.
Italian puff pastry is combinations of creamy ricotta, pretty neutral in flavor zucchini, those colorful and beautiful heirloom tomatoes and basil, of course.
For both of these puff pastries I was using spring and summer vegetables, but you can experiment with other flavors. Options are endless!
A slice of each is definitely not enough for me but these two are enough to feed four people.
Puff pastry appetizers with cheese
Course: Savory dishes4
servings40
minutesIngredients
- Greek pastry
1 sheet of puff pastry, 100gr, 10x18cm
25 gr feta cheese
5 asparagus
Small handful chopped walnuts
Pinch of oregano
2 tsp honey
- Italian pastry
1 sheet of puff pastry, 100gr, 10x18cm
1,5 tbsp ricotta
1/2 zucchini
1 heirloom tomato
Salt
Couple of basil leaves
Process
- Greek pastry
- Defrost puff pastry for around 20minutes before working with it.
- Cook asparagus in boiling water for two minutes. Drain.
- Crumble feta cheese on top of the pastry and leave the edges free. Place asparagus on top then crumble some more feta and sprinkle over chopped walnuts and oregano.
- Bake at 180°C for around 20minutes or until golden brown.
- Before serving drizzle with some honey. Serve warm!
- Italian pastry
- Defrost puff pastry for around 20minutes before working with it.
- Cut zucchini into thin slices and tomatoes into little chunkier.
- Sprinkle some flour over the pastry and using rolling pin roll it out until it’s thinner.
- Spread most of the ricotta into a thin layer. Top with zucchini slices then place a few tomato slices on top. Add a small amount of ricotta on top of each tomato slice and season with salt.
- Fold edges of the pastry.
- Bake at 180°C for around 20-30 minutes or until golden brown.
- Before serving sprinkle over freshly chopped basil. Serve warm!
Recipe Video
Enjoy!
M