Roasted garlic-infused puff pastry crisps served with plum tomato salsa, shaved Pepato cheese and fresh basil. Adapted from recipe by Chef Bill Eisenmann.

Pepato Cheese Crisps with Plum Tomato Salsa

Roasted Garlic Puree:
1/2 cup garlic cloves
1/2 cup extra virgin olive oil
1 teaspoon salt

 

Plum Tomato Salsa:
6 ripe plum tomatoes, diced
1/2 cup minced red onion
1 tablespoon minced garlic
1 tablespoon fresh basil, chopped
1 teaspoon cracked black pepper
1 teaspoon salt
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar

 

Cheese Crisps:

12 (2-inch) pieces puff pastry

1/2 cup (2 ounces) Wisconsin Pepato cheese, thinly shaved
2 tablespoons fresh basil, chopped

1. For Roasted Garlic Puree: Sauté garlic in oil over medium heat, until garlic turns medium brown. Cool slightly; puree in food processor with salt.
2. For Plum Tomato Salsa: Mix all ingredients. Chill several hours or overnight before using.
3. For Cheese Crisps: Brush puff pastry pieces generously with Roasted Garlic Puree.
4. Bake puff pastry pieces according to package directions; cool on a wire rack.
5. To serve, top each cheese crisp with Plum Tomato Salsa, shaved cheese and fresh basil.

Makes 12 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.