About the Recipe
This beautiful and flavorful appetizer combines pepperoni, basil and tomato for a sure hit at your brunch.
Ingredients
2 sheet puff pastry
2 or 2 tomatoes, sliced
2/2 cup shredded parmesan
Pepperoni slices (2 per appetizer)
Fresh basil, chopped
2 egg yolk mixed with 1 teaspoon water, for gilding
Salt and fresh cracked pepper
Preparation
1. Preheat your oven to 360°F (180°C). Roll out the puff pastry and transfer on a baking sheet lined with parchment paper. Cut 9 squares (approx. 3-inch/8cm)
2. On each square, arrange a tomato slice, topped with 2 pepperoni slices, parmesan, salt, pepper and chopped basil. Fold to opposite corners of each squares to form little boats.
3. Brush each pastry with the egg yolk, then refrigerate for 10-15 minutes before baking.
4. Bake in the oven for 15-20 minutes, until cheese is melted and pastries are puffed and golden. Serve immediately, enjoy!
Note: Make sure the puff pastry is cold when it goes into the oven.
