Puff pastry is for more than just tasty little tarts. You can use it for savory dishes as well. Instead of making pizza crust, try using puff pastry. It will turn out flakier (much more so) than traditional pizza dough but it adds a little buttery goodness along with a light airy crunch.
This recipe would also make a great appetizer. It's easy to throw together and bake and would be good for tailgating or even if you want to impress your mother-in-law. Whichever.
Before you begin, be sure to thaw the puff pastry according to package directions.
Puff Pastry Tart with Prosciutto and Spinach
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set aside.
On a lightly floured surface, roll the puff pastry into a 12x8-inch rectangle. Transfer the pastry to the baking sheet. Fold in each side of the pastry by a 1/2-inch to create a border. Make several marks with a fork in the center of the puff pastry (see photo below). This helps prevent the center from puffing up too much while it bakes.
Decoratively (like you are making a pizza), place the slices of the prosciutto, spinach, and olives in the center of the pastry. Sprinkle the top with both of the cheeses. Bake in the hot oven for 15 minutes or until golden brown. Remove and cut into squares. Serve warm.
Looking for something to serve for a large crowd? How about something that's a little fancier than your standard cheeseball? Well, here you go.
Even if you don't like blue cheese, you still may like this recipe. It's sweet and savory, all in one bite. Perfect for a dinner party or a large gathering.
Gorgonzola and Fig Terrine
Place the figs in a saucepan with the red wine, thyme, and sprig of sage. Simmer for 15 minutes over low heat. Drain and discard the thyme, sage, and wine. Set the figs aside to cool.
Put the cream cheese and butter in a mixing bowl and mix until well blended. Add the Gorgonzola, bourbon, and salt. Mix for 1 minute. Don't over mix, though.
Spray a 1 quart loaf pan with cooking spray. Line the inside with plastic wrap and spray the plastic wrap. Mix together the figs, chopped sage, pecans, and parsley. Spread 1/2 of the cheese mixture in the pan. Scatter half of the fig mixture on top and spread the remaining cheese over the figs. Cover with plastic wrap and refrigerate for 6 hours. Refrigerate the remaining fig mixture until ready to serve.
Remove terrine from pan and place on serving platter. Garnish with remaining fig mixture. Serve with crackers and sliced pears.
Lentils: Pantry Gems by Marcy Gaston