This is one of those recipes which, on paper sounds a bit weird but is really, really tasty. Every time I make this at a show I have people saying things like “aren’t you going to cook that” and/or “I really don’t like olives”.
Then we make it and everybody tries some and is completely won over. I don’t know why but, honestly, even if you don’t like olives this is really, really yummy.
This is a really great idea for a buffet or party because you can easily cut into as few or as many pieces as you wish.
1 tin chilled ready to bake croissant dough OR 1/2 packet (500 g) chilled fresh (or frozen, defrosted) ready-made puff pastry
1 packet (200 g) full fat soft cheese
1 1/2 teaspoons mayonnaise
2 tablespoons pesto
1 clove garlic, pressed
4-6 sun-dried tomatoes in oil, drained, patted dry and finely chopped
1/2 green pepper, seeded and chopped
55 g pitted black olives, sliced
25 g fresh Parmesan cheese, finely grated
2 tablespoons snipped fresh flat-leaf parsley or basil
Preheat oven to 200°C/fan 180°C/Gas 6. Lightly sprinkle Medium Round Stone with flour. Using lightly floured Baker’s Roller®, roll (250 g) pastry into a 30-cm round on baking stone; lightly prick surface all over using pastry tool. Bake about 20 minutes or until cooked, crisp and golden brown. Cool slightly; transfer to wire rack and cool completely.
In Classic Batter Bowl, combine soft cheese, mayonnaise, pesto and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper®. Spread soft cheese mixture evenly over top of baked pastry crust. Finely chop sun-dried tomatoes on Cutting Board using Utility Knife; chop green pepper using Food Chopper. Slice black olives.
Sprinkle tomatoes, green pepper and olives evenly over soft cheese mixture. Finely grate cheese over top using Deluxe Cheese Grater. Finely chop parsley; sprinkle over top. Cut into wedges using Pizza Cutter; serve using Mini-Serving Spatula.
Yield: Serves 8 (or up to 24 as nibbles
Per serving: Energy 692 kJ/229 kcal; Protein 2.8 g; Carbohydrate 8.2 g; Fat 20.8 g; Saturated Fat 9.8 g; Fibre 0.7 g; Salt 0.8 g
Cook’s Tip: Variations: Roasted red peppers (from a jar) may be substituted for the sun-dried tomatoes.
Use red pesto in place of traditional green pesto.
© The Pampered Chef—United Kingdom, Ltd.
Independent Director for The Pampered Chef