Puff pastry rounds, baked to golden perfection, provide a flaky and buttery foundation for marinated artichoke hearts, roasted red pepper, and an herb-filled cream cheese spread. Pictured with our Prosciutto-Wrapped Crustless Asparagus Quiche and Christmas Turkey Salad Sandwiches.
Artichoke & Roasted Pepper Canapés
Serves: 8
Ingredients
- 1⁄2 (17.3-ounce) package frozen puff pastry (1 sheet), thawed
- 1⁄4 cup cream cheese, softened
- 1 teaspoon fresh lemon zest
- 1 teaspoon chopped fresh chives
- 1⁄4 teaspoon fine sea salt
- 1⁄4 teaspoon fresh thyme leaves
- 8 (1 1⁄2-inch-long) thin strips roasted red pepper
- 4 small, marinated artichokes, drained and quartered
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, unfold puff pastry sheet. Using a rolling pin, roll out fold lines. Using a 2-inch fluted round cutter, cut 8 circles from pastry sheet. Place pastry rounds on prepared baking sheet. Place another rimmed baking sheet on top of pastry rounds.
- Bake for 8 minutes. Remove top baking sheet. Bake pastry rounds until golden brown, 2 to 3 minutes more. Let cool completely.
- In a small bowl, stir together cream cheese, zest, chives, salt, and thyme. Spread an even layer of cream cheese mixture onto each pastry round.
- Starting at a short end, roll up each red pepper strip into a rosette and place on top of pastry rounds. Place an artichoke quarter next to each pepper rosette.
- Garnish with thyme springs, if desired. Serve immediately.
Notes
Make-Ahead Tip: Pastry rounds can be baked early in the day and stored in an airtight container. Cream cheese mixture can be made up to a day in advance, stored in a covered container, and refrigerated. Let come to room temperature and stir well before using.
