This is a very quick recipe, also very easy to run and highly effective as finger food.

And now … LIGHT THE FIRES !

INGREDIENTS FOR 10 puff pastries:

- A pack of pie crust dough

- 40 g grated Parmesan cheese

- An egg

For the filling :

- An eggplant

- A handful of pitted black olives

- A pepperoni

- 4-5 cherry tomatoes

- 1/2 red onion, grated

- half – cup of philadelphia cheese ( or cream cheese)

- Extra virgin olive oil

WEAR THE APRON , WASH YOUR HANDS… LET’S GET STARTED !

- First, roll the dough on itself to form a tube , wrap it in plastic wrap and refrigerate for 20 minutes.

- Now remove the foil and cut the dough into slices an inch thick.

- Flatten each slice with a rolling pin , brush them on the top with beaten red egg and sprinkle lightly with Parmesan.

- Bake for 15 minutes in the oven at 180 °

 

 

 

 

 

 

 

SAUCE FOR THE FILLING :

- For the sauce you can free your imagination. Personally I prepared two sauces, one with eggplant and the other one with tomato and onion.

- For the eggplant sauce : put the whole eggplant in the oven. When it’s ready remove the pulp and mix it with olives and oil just enough to create a cream.

- For the pepperoni sauce : in a pan put the oil and the grated onion , then add the tomatoes, cook and blend adding the cheese to make it creamy .

- Let it sit overnight in the fridge.

- To arrange the savory puff pastry alternate disks of pie crust dough and layers of cream and serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

Et voila ‘ ! A really pleasant appetizer . Enjoy your meal!