Yellow Squash Roulade Canapés
Serves: 18
 
Ingredients
  • 1⁄2 (17.3-ounce) package frozen puff pastry, thawed slightly
  • 2 large yellow squash
  • 2 ounces goat cheese, room temperature
  • 1 1⁄2 tablespoons heavy whipping cream
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1⁄4 teaspoon minced garlic
  • 1⁄4 teaspoon fine sea salt
  • Garnish: olive oil and chopped fresh chives
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. On a clean work surface, unfold puff pastry. Cut puff pastry into 18 (2x1-inch) rectangles and place on prepared baking sheet. Top with more parchment paper and another rimmed baking sheet to prevent pastry from puffing during baking.
  3. Bake until golden brown and crisp, 15 to 20 minutes. Let cool completely.
  4. Using a vegetable peeler, cut 18 long strips from outer portion of squash, stopping before reaching seeds and discarding thin outer pieces.
  5. In a small bowl, stir together goat cheese, cream, parsley, chives, garlic, and salt. Transfer mixture to a piping bag and cut a 1⁄4-inch opening at tip. Pipe a small amount (approximately 1 1⁄2 teaspoons) of goat cheese mixture onto each puff pastry rectangle. Pipe a similar amount onto a short end of each squash piece. Using an offset spatula, spread goat cheese mixture evenly onto squash pieces. Roll up squash toward opposite short end. Place a squash roll, seam side down, onto goat cheese mixture layer of each puff pastry.
  6. Garnish with a drizzle of olive oil and more chives, if desired. Serve immediately.
Notes
Make-Ahead Tip: Puff pastry rectangles can be prepared several hours in advance, cooled completely, and stored in an airtight container until needed. Squash rolls can be prepared several hours in advance, covered, and refrigerated until needed. Assemble canapés just before serving so puff pastry rectangles don’t become soggy.
Recipe by TeaTime Magazine at https://teatimemagazine.com/yellow-squash-roulade-canapes/