Tapas on the Trail
- 1 pound frozen puff pastry, thawed according to package directions
- Flour, for dusting board
- 1/2 pound crumbled bleu cheese
- Freshly ground pepper
- 12 ripe apricots (if apricots are out of season, use fresh figs)
- 12 paper-thin slices Serrano ham or prosciutto
- 1/2 pound mixed gourmet olives, including dry-cured Moroccan olives
- Up to 3 days ahead, prepare bleu cheese tortas.
- Preheat an oven to 350 degrees.
- Remove puff pastry from package and cut in 1/2 crosswise.
- Working with 1/2 at a time (refrigerate other 1/2 until ready to use), slightly roll out pastry on a lightly floured board just until about 1/8-inch thick.
- Scatter half the bleu cheese over the top of the pastry and sprinkle surface with pepper, to taste.
- Drape a piece of plastic wrap over the pastry, then gently roll over plastic wrap with rolling pin to press cheese into pastry (cheese will not cover entire surface; just be sure it is evenly distributed).
- Remove plastic wrap, cut pastry into 1-inch squares or diamonds with a sharp knife and transfer to ungreased baking sheets, placing about 1/2-inch apart.
- Bake until puffed and golden, 20 to 25 minutes.
- Transfer to racks to cool, then continue with remaining pastry, cheese, and pepper.
- To serve, offer bleu cheese tortas, apricots, and olives in separate containers.
- Offer sherry to sip alongside, if desired.
- The day of the tapas party, cut apricots in half and discard the pits (if using fresh figs, cut figs in half lengthwise).
- Cut ham slices in half lengthwise.
- Wrap each apricot half with a piece of ham, winding the meat around the fruit and pressing the ends together so it holds; if desired, secure with a toothpick.
- (You will have 2 dozen wrapped apricots.)
- Transfer apricots and olives to airtight portable containers and refrigerate until ready to transport.
pastry, flour, bleu cheese, freshly ground pepper, apricots, paper, gourmet olives
Taken from www.foodnetwork.com/recipes/tapas-on-the-trail-recipe.html (may not work)