Randy Feltis shows us this delectable hors d’oeuvre made with puff pastry and spicy soppressata, perfect for holiday entertaining.
1 sheet puff pastry
1 ball fresh mozzarella
12 slices spicy soppressata
1 bunch basil
2 cloves garlic
12 teardrop tomatoes
Salt & pepper
1) Roll out puff pastry to regular baking sheet size, cut into 2-inch squares, brush with olive oil and add chopped garlic.
2) Bake with Silpat on top (light blind bake) for 15 min at 350F or until golden. Set aside and let cool.
3) Top your puff squares with soppressata, fresh mozzarella, tomato, olive and fresh basil. Salt and pepper to taste.
Courtesy Randy Feltis, @oscarsbarrie
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