- Prep: 25 minutes
- Chill: 15 minutes
- Bake: 18 minutes
- Oven: 400 degrees F
- Makes: 15 servings
Look for Manchego—a mild and nutty sheep's milk cheese from Spain—at specialty cheese counters. Its crosshatched pattern on the rind makes it easy to spot.
- 1 egg
- 1 tablespoon water
- 1/2 oz of a 17.3-ounce package frozen
puff pastry sheet (1 sheet), thawed
- 4 ounces Manchego cheese, shredded (1 cup)
- 1/4 cup finely chopped red sweet pepper
- 1 cup shredded arugula
1. Line a baking sheet with parchment paper or foil; set aside. In a small bowl whisk together egg and the water; set aside. On a lightly floured surface unfold pastry. Brush with egg mixture. Cover and refrigerate remaining egg mixture.
2. In a bowl combine Manchego cheese, pepper, and arugula. Spread evenly over pastry. Roll up pastry starting with a short side. Wrap and refrigerate for 15 minutes or for up to 2 hours.
3. Preheat oven to 400 degrees F. Slice the pastry crosswise into 15 slices that are a little thicker than 1/2 inch each. Place slices, cut sides up, on prepared baking sheet; brush tops with egg mixture. Bake for 18 to 20 minutes or until golden. Serve warm.
Nutrition facts per serving: 125 cal., 9 g total fat (39 sat. fat), 22 mg chol., 137 mg sodium, 8 g carb., 0 g dietary fiber, 4 g protein.
Make-Ahead Directions: Place slices on a baking sheet. Brush with egg mixture. Freeze for 2 hours. Transfer to a freezer container. Cover and freeze for up to 1 month. To bake, place frozen bites on parchment-lined baking sheet and bake as directed.
The Ultimate Appetizers Book
- by Better Homes and Gardens
- Wiley 2010
- Paperback; $19.95; 480 pages
- ISBN-10: 0470634146
- ISBN-13: 978-0-470-63414-1
- Reprinted by permission.
Another Chimichurri Sauce recipe.
- Cookbook Profile Archive
This page created March 2011