• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Puff Pastry Appetizers with Goat Cheese

December 30, 2009 | Appetizers,

I spent the last two days shopping and cooking for the New Year’s Eve extravaganza dinner I’m throwing for 16 friends tomorrow night – 10 courses to ring in 2010, a tradition I started with 7 courses to ring in 2007. When you plan a meal with this many courses, you need to ensure that each is really a tapas portion, and I like to start with a simple amuse bouche that can be eaten with your fingers in one bite. This puff pastry morsel will be prefect as a starter.You start with puff pastry sheets, which I always buy frozen from Pepperidge Farm. I once made puff pastry in a pastry class at Cook Street – while it was interesting to see how it’s done, I never want to do it again! Roll the dough out just a tiny bit on a lightly floured surface.Here’s the secret step – cut out small pieces with a cookie cutter, then using a smaller cutter, press a ring into the center of the dough, but not cutting all the way through.
After you bake them for about 10-13 minutes, pull them out and notice the ring you cut in the center. Use the tip of a small knife to gently lift this piece of pastry out.You can either save that small piece to top off your appetizer, or what I decided to do for mine is to turn that piece upside down and tuck it back into the shell you’ve now created.Fill the center with some cheese – I used a goat cheese with herbs, but plain goat cheese or brie would also be great.Bake them again until the cheese is warmed through, then top with a small dollop of Green Tomato Relish or fig jam. Don’t know what to serve for appetizers at your party tomorrow night? These are easy and tasty and I promise will be a hit!

Puff Pastry Appetizers with Goat Cheese
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer
Serves: 10
Ingredients
  • 1 sheet of Pepperidge Farms puff pastry sheets (1/2 package), thawed
  • 4 ounces goat cheese (or brie)
  • Green Tomato Relish (or fig jam)
Instructions
  1. Cut out 2 inch rounds of puff pastry using a cookie cutter, then gently press a 1 ince round into the center to make a ring, taking care not to cut all the way through the dough. Lay on a Silpat liner or parchment paper on a baking sheet and back at 375 degrees untly just barely golden, about 12 minutes. Remove from oven and use the tip of a small knife to carefully remove the "lid" from the center, turn it upside down and press it back into the hole. Fill hole with a small about of cheese and return to the oven to bake for about 5 minutes, or until cheese is warmed through. Remove from oven and top each puff pastry with a small amount of green tomato relish and serve warm.

 

Comments

3 Responses | TrackBack URL | Comments Feed

  1. Sounds awesome! I love it!

    Reply

  2. This is a great idea and so adorable too. I’m always looking for other places to use my fig jam, other than on toast or in a crostata.

    Reply

  3. I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?

    Reply

Leave a Reply

Rate this recipe:  



Restaurant Reviews

  • sushi den sashimi lunch
  • session kitchen denver dining room
  • fish tacos
  • union-square-cafe-new-york
  • capital grille denver
  • aspen the wild fig alamosa striped bass-1
  • ma peche new york sweetbreads

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected

Archives