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
sheet of puff pastry, thawed
tablespoon olive oil
tablespoons dijon mustard
cups chopped seedless grapes
teaspoon minced fresh rosemary
cup chopped pecans
tablespoon balsamic vinegar
ounces fontina cheese
egg, beaten with a splash of water
- Grease a 12-muffin pan.
- On a lightly floured surface, roll out the thawed pastry dough to approximately 10 inches square. Cut into 12 even squares.
- Put one square of puff pastry into each muffin holder. Using a pastry brush, generously paint Dijon mustard inside each piece of pastry.
- Chill for 30 minutes,
- 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.
- After five minutes, add the rosemary and pecans, and sauté for two more minutes.
- Add the balsamic vinegar and stir until incorporated. The grapes should be wilted, but not mushy.
- Remove the grape mixture from heat and cool to room temperature.
- Brush the edges of the chilled puff pastry with egg wash.
- Add the cubed fontina to the grapes and stir well.
- 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.
- Let puffs cool slightly before removing from pan.
- This recipe was entered in the contest for Your Best One-Bite Party Snack