Sundried Tomato and Basil Puffs
Sundried Tomato and Basil Puffs - A Delicious Appetizer Recipe
Looking for a delicious appetizer recipe that will impress your guests? Look no further than these mouth-watering Sundried Tomato and Basil Puffs! This recipe is perfect for any occasion, from a casual get-together to a fancy dinner party.
Ingredients (serves 6):
- 1 sheet puff pastry, thawed
- 1/2 cup sundried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- Salt and pepper to taste
Cooking Tips:
- Make sure to thaw the puff pastry according to the package instructions before starting the recipe.
- Use a sharp knife to chop the sundried tomatoes and basil finely.
- Don't overfill the puffs with the filling, or they may burst open during baking.
Cooking Process:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface and cut it into 12 squares.
3. In a bowl, mix together the chopped sundried tomatoes, basil, Parmesan cheese, salt, and pepper.
4. Spoon a small amount of the filling onto each square of puff pastry.
5. Brush the edges of the pastry with the beaten egg.
6. Fold the pastry over the filling to create a triangle shape and press the edges together to seal.
7. Place the puffs on a baking sheet lined with parchment paper.
8. Brush the tops of the puffs with the remaining beaten egg.
9. Bake for 15-20 minutes, or until the puffs are golden brown and puffed up.
10. Serve warm and enjoy!
Appearance and Taste:
These Sundried Tomato and Basil Puffs are a beautiful golden brown color and have a light, flaky texture. The filling is bursting with flavor, thanks to the combination of sundried tomatoes, fresh basil, and Parmesan cheese. The puffs are savory and slightly salty, with a hint of sweetness from the tomatoes. They are the perfect appetizer to serve at any gathering, and are sure to impress your guests with their delicious taste and beautiful appearance.
Type of Dish: Appetizer
Main Ingredients: Puff pastry, sundried tomatoes, basil.
