Puff Pastry with Castello Double Crème White and Tomatoes

20min Ingredients for 4 servings

Puff Pastry

  • One sheet of puff pastry
  • 1 package Castello Double Crème White
  • 1/2 cup sun-dried tomatoes, blotted with a paper towel
  • Fresh thyme
  • Salt and pepper

Sun-Dried Tomato Pesto

  • 1/2 cup sun-dried tomatoes
  • 1 clove garlic
  • 3 sprigs thyme
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper
Puff Pastry with Castello Double Crème White and Tomatoes

Preparation

Cut the puff pastry into 10 even-sized pieces and slice Castello Creamy White into 10 wedges. Place the cheese on the 10 pieces of puff pastry. Add sun-dried tomatoes on top of the Castello Double Crème White. Season with salt and pepper and a bit of thyme. Bake the puff pastry in the oven at 400°F for 12 minutes.

Blend all of the pesto ingredients in a blender or food processor and serve with the puff pastry cheese bread.