1 sheet puff pastry (store-bought is fine)
2 T of The Olive Bin's Orange Olive Oil
1 C crumbled Gorgonzola
1/3 C chopped walnuts
1 T chopped fresh rosemary leaves
2 T of The Olive Bin's Cinnamon Pear Dark Balsamic Vinegar
Cracked black pepper
Baked Gorgonzola Puffs
Ingredients
Number Of Servings: 12
Directions
- Preheat the over to 350°F.
- Roll out the pastry to a 1/4-inch-thick square. Using a pizza cutter, trim the edges, if necessary, and cut it into 12 squares. Brush each square with the olive oil. Place each
- square, olive oil side down, into a muffin tin and gently shape so that the corners are poking up and the bottom is pressed down.
- Divide the Gorgonzola evenly between the pastry cups and top with a sprinkle of walnuts and fresh rosemary. Drizzle with the balsamic and sprinkle with cracked black pepper.
- Bake for 10-12 minutes, until the pastry has puffed up and is golden brown.
Serve immediately. Drizzling additional Balsamic Vinegar is optional.
Additional Info
This recipe is from our The Olive Oil & Vinegar Lover's by Emily Lycopolus - available in stores!
