We moved to St. Louis, MO in 1993 and quickly found Sidney Street Restaurant. We would take Marisa in her infant carrier and sit her on the table. It became a favorite for her as well as many of our friends. The chef use to have cooking classes at the local kitchen shop and this became one of our favorites. You cam make the puff pastry shells a day ahead and store in a ziplock bag.
Puff Pastry Sheet - 10 x 12
4 ounces blue cheese
8 ounces cream cheese
2 ounces sun dried tomatoes, chopped in 1/4 inch pieces
Pesto
Parmesan cheese
1/4 cup walnuts, chopped
Cut out 4 inch circles from puff pastry sheets and bake at 450 degrees until golden brown; let cool completely, thin slice or pull apart in half.
4 ounces blue cheese
8 ounces cream cheese
2 ounces sun dried tomatoes, chopped in 1/4 inch pieces
Pesto
Parmesan cheese
1/4 cup walnuts, chopped
Cut out 4 inch circles from puff pastry sheets and bake at 450 degrees until golden brown; let cool completely, thin slice or pull apart in half.
Take cheeses at room temperature and blend with the tomatoes until fluffy. You may use a food processor. Spread mixture over the pastry - be sure to cover entire circle. Spread pesto over cheese mixture. Sprinkle Parmesan over the pesto. Sprinkle chopped nuts over top and broil about 4 inches from heat for 3 - 5 minutes until bubbly.
Pat Muma
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