{"id":354,"date":"2008-11-22T14:23:04","date_gmt":"2008-11-22T20:23:04","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=354"},"modified":"2008-11-22T14:23:04","modified_gmt":"2008-11-22T20:23:04","slug":"puff-pastry-goat-cheese-bites-with-rosemary-and-lemon","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2008\/11\/22\/puff-pastry-goat-cheese-bites-with-rosemary-and-lemon\/","title":{"rendered":"Puff Pastry Goat Cheese Bites with Rosemary and Lemon"},"content":{"rendered":"

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The origins of this hor d’oeuvre are quite interesting. \u00a0I am usually very good about not only writing down a detailed grocery list, but also double checking on amounts and types of ingredients I need before going grocery shopping. \u00a0This particular Saturday morning I walked in to HEB on the cell phone and spent the next half hour on it…while shopping. \u00a0It should come as no surprise that I got home with 4 wrong ingredients…2 of which were needed for this recipe. \u00a0Just my luck.<\/p>\n

I did a little tweaking and ended up with a decent replacement. \u00a0This did not require too much culinary skill due to the use of puff pastry. \u00a0I could have put dirt in these pastry shells and they would have tasted good.<\/p>\n

The origninal recipe was a goat cheese and rosemary tart. \u00a0I was suppossed to buy puff pastry sheets, but grabbed the puff pastry shells; mistake # 1. \u00a0Then the goat cheese, which should have been plain, had red piquillo peppers in it; mistake # 2. \u00a0The mistakes were worth it, though. \u00a0I think these individual pastries were better as an hor d’oeuvre than the tart would have been.<\/p>\n

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1 package frozen puff pastry shells
\n4-6 oz. goat cheese (any kind!)
\n2 tablespoons cream
\nchopped fresh rosemary
\ngrated lemon zest<\/p>\n

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Preheat oven to 400 F<\/p>\n

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  1. Mix the goat cheese and cream in a small bowl until well combined. \u00a0<\/li>\n
  2. Prepare the pastries according to the package directions on a cookie sheet.<\/li>\n
  3. Halfway through the baking time (8-12 minutes or until pastries have puffed up), remove the shells from the oven and pop the centers out. \u00a0<\/li>\n
  4. Fill each shell with a rounded teaspoon of the goat cheese. \u00a0<\/li>\n
  5. Top each with a sprinkle of rosemary and lemon zest.<\/li>\n
  6. Bake until shells are golden brown and cheese is warm; 8 minutes more<\/li>\n<\/ol>\n