Wednesday, December 2, 2009
Cherry tomatoes, washed and left whole
Drizzle of olive oil
Store bought, refrigerated puff pastry
Tapenade (I made mine without anchovies so it would remain a vegetarian recipe), homemeade or store bought
Shredded or small cubes of Italian cheese, Parmesan, Fontina, Tellagio-- you could even use Brie
1) Toss the tomatoes in olive oil (you need one for each hors d'oeuvre). Roast in a 400F (200C) oven until just limp and losing some juice. Set aside.
2) Unroll the pastry. Use a 2'' round cookie cutter to cut out as many hors d'oeuvre as you want.
3) Spoon the tapenade into a small plastic sandwich bag, and squeeze it into one corner. Cut off the tip of the corner, leave the top unsealed-- this is now your pastry bag. Squeeze a bit of tapenade into the center of each pastry round, then top with a bit of cheese.
At this point, all these little beauties can be easily frozen, ready to pop into the oven on a moments notice-- otherwise, carry on with the recipe.
4) Preheat the oven to 400F (200C). Place the pastry rounds onto a baking tray and bake until just golden and bubbly-- roughly 15 minutes. Top with a roasted cherry tomato and serve hot.