Reach for store-bought pesto to make these five-ingredient appetizers packed with loads of Italian flavor.
sheet frozen puff pastry (from 17.3-oz package)
cup basil pesto
cup crumbled feta cheese
tablespoons pine nuts
tablespoons coarsely chopped fresh basil leaves
Let puff pastry stand at room temperature 40 minutes to thaw.
Heat oven to 400°F. Unfold pastry on work surface. Using pastry brush, brush pesto evenly over all of pastry, including edges. Cut pastry into 16 squares; cut each square in half diagonally, making 32 triangles.
Lightly spray 2 large cookie sheets with cooking spray. Gently arrange pastry wedges on cookie sheets. Sprinkle with cheese and nuts.
Bake 5 minutes. Reduce oven temperature to 350°F. Bake 8 to 10 minutes, until edges are golden brown. Top wedges with basil. Serve warm.
Puff pastry is made of hundreds of layers of chilled butter and pastry dough. As it bakes, the moisture in the butter creates steam, causing the dough to puff and separate into hundreds of flaky layers.
Use a kitchen scissors to coarsely chop the basil leaves.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.