Sunday, December 19, 2010

A Christmas Appetizer!

If you're looking for a festive holiday appetizer, you have to try these sundried tomato and pesto pinwheels!  They're pretty perfect with a cocktail.  Lindsey's recipe to follow!
Alison J.

1 pkg Pepperidge Farm Puff Pastry Sheets
1 jar of Classico pesto (with marinara sauces in grocery store)
1 8 oz. jar of sundried tomatoes - packed in oil
1 tablespoon minced garlic
1 teaspoon of minced fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon of balsamic vinegar

Preheat your oven to 350.  Set puff pastry out on your counter to thaw while you're working on the tomatoes.  Drain the oil from the jar of sundried tomatoes in a skillet over med-high heat.  Chop tomatoes and set aside.  Add garlic to hot oil and cook until golden brown, about 30 seconds.  Stir and add thyme and let crackle in the oil for about 10 seconds.  Add balsamic vinegar and a pinch of salt and pepper.  Pour oil over sundried tomatoes and stir to coat.

Spray 2 cookie sheets with cooking spray, or use a Silpat - silicone baking sheet (my favorite thing in the kitchen).  By this time your pastry should be malleable.  Unfold into 3 sections and cut each sheet into 9 squares.  Using a small knife, make an inch cut from each corner towards the center, stopping 1-inch from the center.  Spoon 1 teaspoon of pesto in the center of the square.  
To make the pinwheel, lift one half of a corner and fold it in towards the pesto.  Do the same thing with every other point.  Finally, push your finger down on all four points into the center of the square so that they won't pop up while in the oven.

Spoon about a teaspoon of the tomato mixture in the middle of your cute little pinwheel.  I top off the pinwheels with a sprinkle of salt.

Bake at 350 for approximately 20 minutes, or until golden brown.  Serve warm!

Credit goes to Michael Chiarello!

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