RECIPE: This sounds wonderful. REC: Sun-dried Tomato Bacon Palmiers

[dawn_mo]

Sun-dried Tomato Bacon Palmiers

1 ¼ cup chopped sun-dried tomatoes (dry packed, not packed in oil)

2 tablespoons chopped garlic

4 cups basil leaves, packed

½ teaspoon kosher salt

1 teaspoon freshly ground black pepper

¾ cup extra virgin olive oil

¼ cup bacon, cooked well done and finely crumbled

1 cup freshly grated Parmesan

¼ cup grated sharp cheddar cheese

1 package thawed puff pastry

4 tablespoons chopped fresh chives

Directions

In a food processor with the chopping blade, finely chop the sun-dried tomatoes and garlic. Add the basil, salt, and pepper. With the food processor running, slowly add the olive oil and process until smooth. Remove into mixing bowl. Gently stir in the bacon and the Parmesan cheese. Set aside.

Working with one pastry sheet at a time, unfold and place on a lightly floured board. Using a rolling pin, roll the pastry sheet until it is about 12 x 12 inches. Spread the ½ of the filling over pastry sheet. Starting on one side, roll the dough and filling to form a log. Slice the dough into ½ inch slices and place the slices, on a baking sheet lined with a Silpat Mat. Sprinkle the tops with the cheddar cheese. Bake for 9-11 minutes at 400 degrees. Allow to cool before sprinkling with the chopped chives.

http://www.peppercornpress.com/blog/holidays/puff-pastry-recipes.html

 

[luisa_calif]

Let us know what you think. I just wonder why you can't sub oil packed tomatoes

since you are adding the oil anyway.

 

[dawn_mo]

I didn't notice the amount of olive oil called for. It seems a bit excessive

to me. I think I would rather just use oil-packed tomatoes instead and add a little oil if necessary to bind it.

 

[traca]

Oh, these sound wonderful! Here's another: prosciutto pinwheels

From Memorable Recipes by Renee Bhenke

I've enjoyed these at a party. Loved them so much, I kept going back for another nibble. Major yum...and so easy!

1 pound puff pastry
3 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon olive oil
8 ounces thinly sliced prosciutto
2 cups grated provolone
1/4 cup grated Parmesan
1/4 cup minced basil

Preheat oven to 425. Line 2 baking sheets with silicone mats or parchment.

Lay 1 sheet of puff pastry on a lightly floured work surface and roll it to a 14-inch square.

Stir together the mustard, lemon juice, and olive oil in a small bowl. Brush 1/2 the mustard mixture over puff pastry and cover it with a layer of half the prosciutto, overlapping slices slightly, leaving a 1/2 inch border along 1 edge. Sprinkle the prosciutto with 1/2 the provolone, Parmesan, and basil.

Roll the pastry tightly up into a cylinder, beginning opposite the side of the bare border. Pinch the seam to seal the roll secure. Repeat with the tensing pastry and filling ingredients to make another roll.

Use a good serrated knife and a gentle sawing motion to cut each of the cylinders into 1/2 inch thick slices, discarding the end trimmings. Set slices on the baking sheets at least 1 1/2 inches apart. Bake pinwheels 16 to 18 minutes, or until puffed and lightly browned. If baking both sheets at the same time, switch pans half way through to ensure even baking.

Let pinwheels sit a few minutes on the baking sheets, then transfer to a wire rack to cool. Serve warm or at room temperature.