Stuffed with crispy bacon, sliced onion and chopped fennel, these delightful pastry appetizers are sure to please!
|6||Slices Schneiders® Bacon, finely chopped|
|1.25 cups||(310 mL) Thinly sliced fennel|
|1.25 cups||(310 mL) Thinly sliced sweet onion|
|.5||(397 g) Package Tenderflake® Puff Pastry|
|.33 cup||(80 mL) Olivieri® Olive Oil Pesto Sauce|
|.25 cup||(60 mL) Chopped parsley|
PREHEAT oven to 400ºF (200ºC).
FRY bacon until crisp and golden. Using slotted spoon remove bacon from pan and drain on a paper towel lined plate. Remove all but 1 tbsp (15 mL) of bacon fat from pan. Add fennel and sliced onion to the pan, cook for 2-3 minutes or until fennel and onion begin to soften. Remove from heat and cool to room temperature.
ROLL puff pastry into a 9 x 13 inch (23 x 30 cm) rectangle on a lightly floured surface. Using a pizza cutter or sharp knife, cut pastry into twelve 3 inch (7.5 cm) squares. Place on a parchment paper lined baking sheet.
SPREAD olive oil pesto over each piece of puff pastry. Top with bacon, fennel and onion and sprinkle with parsley. BAKE in preheated oven for 18 to 20 minutes, or until pastry is golden brown.
SLICE each pastry in half and serve warm.
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