Author Notes
All the good things in life--fruit, nuts and cheese--tucked away in buttery puff pasty. These also make a fantastic vegetarian lunch when paired with a salad. —First We Eat
Ingredients
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1
sheet of puff pastry, thawed
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1 tablespoon
olive oil
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2 tablespoons
dijon mustard
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2 cups
chopped seedless grapes
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1 teaspoon
minced fresh rosemary
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1/4 cup
chopped pecans
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1 tablespoon
balsamic vinegar
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6 ounces
fontina cheese
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1
egg, beaten with a splash of water
Directions
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Grease a 12-muffin pan.
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On a lightly floured surface, roll out the thawed pastry dough to approximately 10 inches square. Cut into 12 even squares.
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Put one square of puff pastry into each muffin holder. Using a pastry brush, generously paint Dijon mustard inside each piece of pastry.
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Chill for 30 minutes,
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In the meantime, heat the olive oil in a saute pan, and add the grapes. Sauté over medium heat with a little salt and pepper for five minutes.
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After five minutes, add the rosemary and pecans, and sauté for two more minutes.
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Add the balsamic vinegar and stir until incorporated. The grapes should be wilted, but not mushy.
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Remove the grape mixture from heat and cool to room temperature.
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Brush the edges of the chilled puff pastry with egg wash.
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Add the cubed fontina to the grapes and stir well.
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Fill pastry liners with grape mixture and bake in the center of the oven for 10-12 minutes until the pastry is golden brown and the cheese is bubbly.
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Let puffs cool slightly before removing from pan.
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