Gouda and Feta Pizzettes
Crispy puff pastry squares topped with Gouda and feta cheese, calamata olives and fresh herbs.
1 (17.3 ounce) package frozen puff pastry, thawed
8 large plum tomatoes, sliced 1/4-inch thick
Coarsely ground black pepper
1 1/2 cups (6-ounces) shredded, smoked Gouda cheese
1 cup (4-ounces) feta cheese, crumbled
1/4 cup pitted calamata olives, coarsely chopped
6 tablespoons chopped mixed fresh herbs such as basil, oregano and sage
- Preheat the oven to 400°F (205°C).
- On a lightly floured board, unfold one sheet of puff pastry and roll into a 10-inch square, about 1/8-inch thick. Make two parallel cuts lengthwise and two parallel cuts crosswise to make nine equal squares of dough. Arrange three slices of tomato on each pastry. Sprinkle with pepper. Top with Gouda, crumbled feta and olives.
- Place pizzettes on cookie sheet. Bake until pastry is golden brown and has puffed, about 18 to 20 minutes. Remove from oven and sprinkle with herbs.
- Serve warm.
Makes 18 appetizer servings.
Recipe and photograph provided courtesy of the American Dairy Association.