Puff pastry with Extra Creamy Brie and semi-dried tomatoes

Total 20 min

Finger food at its finest - our recipe for Puff Pastry with soft and creamy white cheese and Semi-Dried Tomatoes is elegant as well as tasty. Brittle puff pastry and creamy cheese make the textures interesting, while dried tomatoes, garlic and herbs bring big flavours into these delightful little packages - easily made in minutes.

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Puff pastry with Extra Creamy Brie and semi-dried tomatoes

Ingredients

Puff pastry

1 sheet puff pastry
100 g semi-dried tomatoes
fresh thyme
salt
pepper

Sun-dried tomato Pesto

100 g semi-dried tomatoes
1 garlic clove
3 sprigs thyme
100 ml olive oil
1 tbsp lemon juice
salt
pepper

Preparation

Puff pastry

Cut the puff pastry into 10 even-sized pieces and cut Castello Extra Creamy Brie into 10 wedges. Place the cheese on the 10 pieces of puff pastry. Add semi-dried tomatoes on top of the Creamy Brie. Season with salt and pepper and a bit of thyme. Bake the puff pastry in the oven at 200°C for 12 minutes.

Sun-dried tomato Pesto

Blend all the ingredients for the pesto and serve with the puff pastry cheese bread.

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