Quick Sundried Tomato Crostini
The holidays are coming fast so it's time to brush up on all the fast and yummy apps and finger foods you'll be needing. This one is so simple that it feels like cheating, but the ingredients are all top quality, they look homemade and they taste great. Nothing wrong with that!
Makes 12 crostini.
1 sheet frozen puff pastry dough
4 T Parmeggiano Reggiano, shredded
2 T tomato paste
1 clove garlic, minced
4 black oil-cured olives, minced
2 T minced fresh herbs (parsley, basil, thyme or oregano are all good for this)
1 egg yolk
1 tsp water
salt, hot sauce to taste
4 medium sundried tomatoes, chopped
Allow the pastry sheet to thaw 20 - 30 min at room temperature, until flexible enough to unfold. Cut in 12 rectangles. Place the cut pieces on a baking sheet lined with parchment paper.
Mix the cheese, tomato paste, garlic, olives and herbs. Season to taste. Beat the egg yolk with the water and brush the egg wash on the crostini.
Spread the cheese mixture on each and then top with a few pieces of the sundried tomato. Bake about 12 minutes in a preheated 400º oven (watch carefully the first time: small variations in ovens can make a big difference with puff pastry).
Allow to cool five minutes before serving.