It’s December. The holidays are near and that means it is time for parties! Lots and lots of parties with lots and lots of food.
Here’s a little appetizer that is easy, pretty, and low in fat! Little rounds of pastry puff topped with Parmesan cheese and a light and tasty tomato mixture. I think these are kind of similar to bruschetta, except with pastry puff dough! These would be great to serve any time of the year!
- 1 1/2 cups finely diced and seeded plum tomato (about 4)
- 1/4 cup minced shallots
- 1 tbs. extra virgin olive oil
- 1 tsp. chopped fresh thyme
- 2 tsp. champagne vinegar (or white wine vinegar)
- 1/4 tsp. ground black pepper
- 1 sheet puff pastry dough, thawed
- 2/3 cup grated fresh Parmesan cheese
- 1/4 tsp. salt (or to taste)
- fresh basil leaves
- Preheat oven to 400 degrees.
- Combine the tomato, shallots, olive oil, vinegar, thyme, and the pepper in a bowl.
- Place the dough on a lightly floured work surface. Roll out to about 10 x 12 1/2 inch rectangle. Cut the dough with a 2-inch round pastry cutter (or can also use a drinking glass). Spray a baking sheet with cooking spray or line with parchment paper. Place the rounds on the baking sheet. Using a fork, prick the dough.
- Top each piece of dough with about 1/4 tsp. of the Parmesan cheese and about 2 tsp. of the tomato mixture.
- Bake for about 25 minutes or until golden. Remove from the oven and sprinkle with salt and basil leaves.
Recipe from Cooking Light