SOPPRESSATA AND CHEESE IN PUFF PASTRY

If you want an appetizer that will WOW the crowd this is the one.   It is nothing short of spectacular.  It is a creation of my absolute favorite cookbook writer, The Barefoot Contessa.

It has just three main ingredients,  frozen  puff pastry,  soppressata (a spicy Italian salami) and Gruyere cheese.

It goes together faster than you can drink a glass of Shiraz.

Serves 6 for the first course, 8 for cocktails.

1 package (2 sheets) frozen puff pastry defrosted (do this in the fridge early in the day)

2 tbsp Dijon mustard

12 thin (not paper thin) slices soppressata salami (3 1’2 inches in diameter)

6 ounces Gruyere cheese, grated

l egg beaten with l tablespoon water, for egg wash

Preheat the oven to 450 degrees.  Place a piece of parchment paper on a sheet pan.

Lay one sheet  of puff pastry on a floured board and lightly roll into a 10-inch square.  Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1 inch border.  Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoid the border.  Brush the border with the egg wash.

Lightly roll the second piece of puff pastry into a 10 inch  square.  Lay the pastry directly on top of the first square, lining up the edges.  Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes in the fridge.

When the pastry is cold, trim the edges with a very sharp knife to make a clean edge.  Bake the pastry in the center of the oven for twenty to twenty-five minutes, turning once while baking, until puffed and brown.  Watch carefully during the last minutes of baking as the pastry can become brown very quickly.  Allow to cool for a few minutes, cut in squares, and serve hot or warm.

Now nibble with another glass of wine.  Bon Appetit.

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13 thoughts on “SOPPRESSATA AND CHEESE IN PUFF PASTRY

  1. Oh Virginia, you must make this delight and pack some in the panniers so that we may nibble on some on our way to pick up Theadora on our next shopping trek to Galerie Vivienne! Pure heaven they sound. Hope all is well, here it has been raining for days!!! We are off to Vermont on Saturday to marry!!!! Yes, after 38 years, we shall marry. We had a Civil Union in Vermont in the year 2000, now we shall return to the same Court House for the marriage. Will wonders ever cease, never did I think I would see this day in my lifetime.

    • I’ve packed the panniers with two crystal goblets, a vintage burgundy 1975 – your first year together with Augustine. There’s two enormous Irish linen napkins and a spoon for the caviar. A crusty loaf of bread I baked early this morning. I’ve gone to the garden and returned with ruby red strawberries I’ve dipped in chocolate. It should still be warm enough for a picnic. The leaves may just be turning. Have a wonderful day.

    • Yes, oh yes, this is what this little treat is all about. Buttery flaky crust, runny cheese and a spike of flavour with the soppressata. So easy peasy to make it is a delight. V.

    • It is my pleasure, my joy, to bring sunshine into the life of those who read my blog. You will NEVER hear me complain or do on a diatribe . Life is too short and too precious to spend it venting and complaining. V.

    • Dear Girl, I have been away for two marvelous weeks in Toronto and Montreal plus a sweet little Quebec Village for the wedding of our youngest grand son. A lot of traveling to and fro and many dinner parties and celebrations for this three day very Quebecois wedding. I shall make it up to you. Virginia

  2. I have been missing your posts also but I am glad to know you have been celebrating life! Congratulations! This recipe looks divine – cheers! And cheers to The Tin Man – must contact him.

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