Here’s another impossibly easy appetizer we enjoyed over the holidays, and with all the football games going on, you might just want to whip this up to enjoy over New Year’s~
Like yesterdays Romaine Spoons with Pear Compote, it is a combo of one of my favorite recipes, Asparagus in a Cloud and several recipes floating around Pinterest
The vegetables roast while the pastry cooks, making quick work of preparing this irresistible appetizer or side dish
Unroll 1 sheet of thawed puff pastry and spread with a thin layer of pesto. Top with a thin layer of mayonnaise. Top that with shredded or shaved Parmesan cheese
Rinse asparagus spears, wrap in a kitchen or paper towel and microwave for 2 minutes. Cut into 1-2″ pieces and lay in rows atop pastry. Add tomato halves. Drizzle with a touch of olive oil and season with salt and pepper
After baking at 400 for about 30 minutes, cut into 4 rows, and then into squares, 5 per row
Pesto Pastry Squares with Roasted Red and Green
Ingredients
- 1 sheet 1/2 box, frozen puff pastry dough, thawed
- 1 bunch asparagus, about 30 spears tough ends broken off
- 10 grape tomatoes halved
- 1/4 cup pesto
- 1/4 cup mayonnaise
- 1/2 cup freshly shaved Parmesan cheese
Instructions
- Gently unfold dough and roll out just a little.
- Spread dough with a thin layer of pesto sauce. Top pesto with a thin layer of mayo.
- Sprinkle generously with Parmesan cheese.
- Rinse asparagus and wrap in a paper towel and microwave for 2 minutes until crisp tender.
- Cut into 1 inch pieces and lay in rows on pastry.
- Top with tomato halves.
- Drizzle with a scant amount of olive oil and season with salt and pepper.
- Bake at 400 for 25-30 minutes. Cut into 4 rows, and each row into 5 squares.
This would make a great brunch or a luncheon dish with a side salad
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