It’s the time of year, where many of us entertain, and visit friends and family. For those occasions, I enjoy making something different to nibble on at these gatherings.
For an unusual appetizer, try some puff pastry as a base to create some fabulous hors d’oeuvre! The pastry is light, flaky, and melts in your mouth! A few good quality vegetables add color, crunch and nutrition. A little cheese, if you eat it, and some sliced nuts, round out this culinary delight.
The vegan variation is every bit as tasty! Simply use a little olive oil or vegan pesto instead of cheese. I’ve made this with a pesto topped with halved cherry tomatoes, baby spinach and pine nuts. The most important part is to create a “barrier” on top of the puff pastry, so the moisture from the toppings doesn’t soak through. This can be accomplished with cheese, a little oil, or a pesto-like spread!
Give it a try, and watch these bite-size morsels disappear! It really doesn’t get much easier than this, and everyone will think that you slaved away in the kitchen all day!
Here is what to do:
- 1 box of frozen puff pastry
- 1 cup good quality cheese, grated, (I used Swiss)
- 1 1/2 cups asparagus, cut into 1 inch pieces
- 1 cup sliced fresh shiitake mushrooms (you could use other mushrooms as well)
- a little fresh or dried thyme and oregano
- a handful of sliced almonds
Preheat the oven to 425°.
Lightly grease a baking sheet.
In a bowl, combine the vegetables and herbs.
Read the instructions on the pastry box! Mine required unwrapping and defrosting for about 15 minutes.
Once the puff pastry is ready, gently roll it out on a lightly floured cutting board.
Transfer the pastry carefully to the baking sheet.
Sprinkle the grated cheese evenly across the dough.
Distribute the vegetables across the cheese and season with a grind or two of black pepper.
Top with the sliced almonds.
Bake in the center of the oven for about 20 minutes, or until nicely browned and crisp.
Cool for a few minutes.
Cut into bite size pieces and serve!
in cahoots with muddy boots 
Ahh, Sabine! Puff pastry is so my friend. I just saw a recipe yesterday for asparagus spears wrapped in puff pastry and drizzled with hollandaise sauce and balsamic vinegar. You hit it spot on with this recipe! Happy New Year!
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Thanks Missy! I loved your Christmas/ winter/ snowflake story and poem! Beautiful! Happy New Year to you too! ☃
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As the buttery combination of tastes descends upon the senses, we drift into the oblivion of yet another culinary episode…. Toujours, merci ma chère.
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Looks sooo good. I want to be able to eat everything. Soon.
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Hi Marlene! I don’t make this very often, but every once in a while for a special occasion it is a perfect treat! Cheers!
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Cheers sounds good. 🙂
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🎉🍾 Happy New Year Marlene!
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Right back to you.
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This looks so good! I need to make this and come up with a non dairy version that my family would like. I like the pesto idea though.
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Hi Trudy! Maybe a cashew cream/ cheese? You could season it to your liking. Heidi Ho would be good too! Let me know what you come up with! I hope all is well with you! Happy New Year Trudy! 🎉😊
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Happy New Year, Sabine!!
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Cheers! 🍾🎉😀
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Ooh just thought of kite hill and heidi ho !!
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Once again, you’ve provided a recipe that looks so delicious that I’m salivating just looking at the pictures. Just pinned it to make soon! Thank you and Happy New Year!
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I am certain that you will enjoy this! Happy New Year to you too! 🍾🎉😊
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