Savory Artichoke Cheese Swirls |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 10 |
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To balance out the rich sweetness of the chocolate swirls - and they are rich, sweet and delightfully chocolatey - I decided to make something savory with the remaining sheet of puff pastry. I saw many recipes for puff pastry appetizers that used spinach, but I wanted something different. Read more . I thought maybe I could use a bruschetta spread from artichoke hearts and cheese as the filling to make a nice savory treat. I was right. These were amazing. Ingredients:
1 sheet puff pastry |
1 small jar marinated artichoke hearts (6 oz), drained |
1 t minced shallot |
1/2 cup shredded pecorino romano |
1 garlic clove, minced |
1 t sun-dried tomato, minced |
1 t mayonnaise |
2 t shredded mozzarella |
olive oil |
Directions:
1. Thaw 1 sheet of frozen puff pastry on the counter for an hour. Preheat the oven to 375.
2. Unfold it onto a sheet of parchment paper. If the pastry has cracked and separated where it had been folded, press the pieces together gently with your fingers. Flip the pastry over and press the seams on the other side.
3. Chop the artichoke hearts and add the minced shallot, garlic and sun-dried tomato to the mixture.
4. Add the mayo and the cheese. Mix well.
5. Spread the mixture all over the puff pastry, leaving 1/2 inch border around the edges.
6. Roll the pastry into a jelly roll, and slice into 10 pieces.
7. Place them on a cookie sheet lined with parchment paper. Brush the tops of the pastry with olive oil.
8. Bake for 17 minutes or until the tops are nicely browned.
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