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!
- 1 sheet of Pepperidge Farms puff pastry sheets (1/2 package), thawed
- 4 ounces goat cheese (or brie)
- Green Tomato Relish (or fig jam)
- 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.