Pastry Crisps With Sun-Dried Tomato And Puff Pastry

Baking & DessertAppetizers
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Sun-dried tomato crisps, these heavenly little morsels should be at the top of the list for every party in town.

Ingredients

1 package (2 pieces) frozen puff pastry,

thawed in refrigerator

1 cup shredded mozzarella cheese

½ cup grated Asiago cheese

1 cup sun-dried tomato pesto

Sun-dried tomato pesto

8 sun-dried tomatoes in oil, drained

¼ cup grated Asiago cheese

2 cloves garlic

¼ cup chopped fresh flat leaf parsley

¼ cup olive oil

Preparation

For pesto, place tomatoes, Asiago, garlic and parsley in food processor and pulse. With machine running, gradually add oil until well combined; set aside.

For crisps, in small bowl, combine mozzarella and Asiago. Roll pastry to 14 x 10-inch rectangles. Spread each pastry with half of pesto; sprinkle with half cheese mixture. Roll both long edges together to meet in centre. Chill pastry 30 minutes. Cut into about 18 1⁄4 -inch slices. Place on parchment lined baking sheet, cover and freeze until hardened; transfer to airtight container and store in freezer up to 2 months.

To serve, preheat oven to 425°F. Place frozen crisps on parchment lined baking sheet. Bake for 10 minutes or until golden brown. Transfer to serving platter. Serve immediately. Makes 36.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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