Goat Cheese Puff Pastry Appetizer
This goat cheese puff pastry appetizer with sun-dried tomatoes is an easy 3-ingredient appetizer, done in less than 30 minutes. This quick appetizer is great for the holidays, a dinner party or a family get together.
Ingredients
- 8 ounces plain goat cheese preferably a log
- 4 ounces julienned sun-dried tomatoes packed in oil
- 2 sheets frozen puff pastry dough thawed completely
Instructions
- Preheat the oven to 400° and line two baking sheets with parchment paper.
- In a mixing bowl, combine goat cheese and sun-dried tomatoes with oil. Mix thoroughly with a hand mixer or whisk until the ingredients are well combined.
- Gently roll out each sheet of thawed puff pastry dough just enough to make sure it is an even thickness and is more of a square shape.
- Next, using a sharp knife, cut each sheet into 9 equal squares or 18 total pieces. Place cut squares onto prepared baking sheets.
- Using a spoon, drop approximately 1 Tablespoon of the goat cheese mixture into the center of each square.
- Bake filled puff pastry squares in the preheated oven for approximately 12-14 minutes or until they are puffed up and golden brown.
Notes
- Thaw puff pastry sheets completely before rolling to prevent cracking.
- Roll the puff pastry out so it's even thickness and a square shape.
- Use sun-dried tomatoes that are packed in oil for a creamier filling.
- A log of goat cheese will make a creamier filling then crumbles.
- Rotate the sheet pans in the oven to help all of the squares cook evenly.
Substitutions and Variations
- Vegetables - Substitute the sun-dried tomatoes for roasted red peppers, pepperoncini peppers, minced olives, or chopped roasted vegetables.
- Cheese - Substitute the goat cheese for cream cheese, blue cheese, or Boursin.
- Spicy - Add ½ teaspoon of crushed red pepper flakes.
- Mini - Cut the puff pastry into smaller squares for mini puff pastry bites.
Make Ahead and Storage Insructions
Prepare the filling and place it on the cut puff pastry squares on the prepared sheet pans. Cover the sheets pans tightly in plastic wrap and store in the refrigerator for up the 24 hours ahead of time. Bake as directed. Leftovers will keep in the refrigerator in an airtight container for up to 3 days. They can be crisped up under the broiler in the oven or served at room temperature.Nutrition
Serving: 1squareCalories: 197kcalCarbohydrates: 14gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 6mgSodium: 131mgPotassium: 118mgFiber: 1gSugar: 1gVitamin A: 211IUVitamin C: 6mgCalcium: 23mgIron: 1mg
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