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Grape and Blue Cheese Pizzettes

Grape and Blue Cheese Pizzettes

8 servings


  • olive oil
  • puff pastry dough, defrosted
  • onions, peeled and thinly sliced
  • 5 roasted garlic cloves, mashed
  • 1 cup (250 mL) large red seedless grapes cut in halves
  • Castello® Traditional Crumbled Danish Blue
  • Salt and fresh ground black pepper


1. In a large skillet over medium-low heat, add olive oil and onions. 2. Slowly cook until onions begin to caramelize, approximately 20 minutes. 3. Set aside to cool.  4. Preheat oven to 425ºF (220ºC). 5. On a lightly floured surface roll puff pastry to an approximate 10” x 17” rectangle. 6. Cut pastry in half horizontally and quarters vertically. 7. Place on large cookie sheets that have been coated with non-stick cooking spray. 8. Spread each pastry equally with mashed roasted garlic, caramelized onions, salt and pepper to taste. 9. Gently press grape halves equally amoung portions and sprinkle with Castello® Traditional Crumbled Danish Blue. 10. Bake for 15-20 minutes or until pastry has puffed and is golden brown.  11. Makes 8 pizettes.  12. Roasted Garlic: Preheat oven 425ºF (220ºC). 13. 1 whole garlic; cut the top of garlic and discard top. 14. Drizzle the garlic with olive oil and wrap in foil. 15. Place into heated oven for approximately 1 1/2 hour. 16. Remove from oven, cool and use cloves as needed. (Can store roasted garlic in fridge up to 1 week and in freezer up to one month.)