Savoury Ricotta Puff Pastry
These lovely appetizer pastries combine the earthy flavours of Wild Mushroom & Sage olive oil with sautéed shallots and ricotta cheese. Decadent and lovely appetizers.
Ingredients:
- 1 sheet frozen puff pastry, thawed
- ½ cup ricotta cheese
- 1 shallot, thinly sliced
- 1 tbsp Wild Mushroom & Sage Olive Oil
- 1 tsp fresh thyme
- Salt and black pepper, to taste
- 1 egg, beaten (for egg wash)
Method:
- Preheat oven to 400°F.
- Cut puff pastry into 12 squares, score the edges, & brush with eggwash.
- Sauté shallots in olive oil until caramelized. Then spoon a little into the centre of each square.
- Spread ricotta onto each pastry, topping each with a sprinkle of thyme.
- Fold the corners of each puff pastry square up to the centre to create a pocket.
- Bake for 15–18 minutes, finish with a drizzle of olive oil
