Tuesday, December 6, 2011

Cocktail Party Week.....Day 3.....Soppressata and Gruyere in Puff Pastry

This is one of those fabulous recipes that gives you a huge return on minimal effort.  This is perfect to serve with cocktails before your fancy dinner party or at half time of the Gator Bowl (go bucks!!). 

There's something for everyone....buttery, flaky puff pastry.....tangy mustard......spicy ham.....and creamy, nutty gruyere cheese.  

Look how gorgeous!  You'll definitely get some ooh's and ahh's when you pull this from the oven.
And I can say from experience, it pairs perfectly with a glass of Champagne!  Not that I've found anything that doesn't pair perfectly with a glass of Champagne.  Just sayin.

Here's the recipe:

Soppressata and Gruyere in Puff Pastry
Barefoot Contessa

1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
2 tablespoons Dijon mustard
12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)
6 ounces Gruyere cheese, grated
1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.

Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.

Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.

When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.

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