Sun Dried Tomato And Pancetta Bites
Category
Appetizer
Servings
16
Prep Time
25 minutes
Cook Time
30 minutes
Calories
68
Author:
Giadzy
Ingredients
- 3 ounces diced pancetta
-
½ cup freshly grated parmesan cheese, divided
- 2 shallots, peeled and sliced
-
3 tablespoons Agnoni Sun-Dried Tomato Cream
- 1 sheet puff pastry, thawed
-
Flour, for dusting
- 1 large egg, beaten
- Basil leaves, for garnish
Instructions
- Add the diced pancetta to a skillet and heat over medium. Cook, stirring occasionally, until the pancetta is crispy and the fat has rendered, about 7 minutes. Turn the heat off and use a slotted spoon to remove the pancetta to a paper towel lined plate and set aside.
Pre-heat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- Unroll the sheet of puff pastry and cut the dough into even squares about 2x2 inches in size. Prick each pastry square with a fork a few times. Mix the egg with a splash of water and whisk to combine; set aside.
- Place 1 teaspoon of parmesan cheese onto the prepared baking sheet. Gently spread the cheese into a even layer a little smaller than the puff pastry square. On top of the parmesan, layer a slice of shallot, ½ teaspoon diced pancetta, ½ teaspoon sun dried tomato cream, followed by a puff pastry square. Press the puff pastry down to seal it to all of the filling underneath. Use a fork to crimp the edges of the pastry. Use a pastry brush to lightly brush the egg wash on top of the puff pastry. Top with a pinch of parmesan cheese. Repeat the process with the remaining ingredients.
- Place the baking sheet in the preheated oven to bake for 15 minutes, until the pastry is golden brown. Remove from the oven and let sit for 2 minutes.
- Use an offset spatula to gently flip the puff pastry squares over, revealing the filling. Transfer to a serving plate and garnish with basil leaves before serving.
Nutrition
Nutrition
- Nutrition Serving Size
- 16
- per serving
- Calories
- 68
- Carbs
- 2 grams
- Protein
- 3 grams
- Fat
- 5 grams
- Saturated Fat
- 2 grams
- Cholestrol
- 21 milligrams
- Sodium
- 105 milligrams
- Sugar
- 1 grams
1 comment
This recipe was amazing! Everyone who tried it wanted the recipe. One question: what would be a good wine pairing for this ?