Spinach Artichoke Pesto Cheese Puffs

10

Minutes
Prep Time

20

Minutes
Cooking Time

30

Minutes
Total Time

9

Serves Servings

Video Recipe Below:

https://vimeo.com/990658960

Ingredients

  • 2 Butter Puff Pastry Sheets
  • 2 Roasted Peppers, chopped into small pieces.
  • 18 Bocconcini Balls
  • 1 Egg Yolk, egg wash for brushing

For Filling:

  • 2 Cups Harvest Fresh Spinach
  • 3 Artichoke Hearts, canned in water.
  • 1 Cup Fresh Basil
  • 2 Garlic Cloves
  • ¼ Cup Pine Nuts
  • ¼ Cup Extra Virgin Olive Oil, divided
  • ¼ Cup Parmesan Cheese
  • 1 Tsp. Salt
  • 1 Tsp. Pepper

Directions

  1. Pre-heat oven at 350 degrees.
  2. Pesto filling: In a food processor, add spinach, basil, artichokes, some oil, pulse until chopped, scrap down edges.
  3. Add garlic cloves, pine nuts, parmesan cheese, salt and pepper, lemon juice, pulse. While pulsing, slowly add remaining oil, until soft, smooth. Place in a bowl and set aside.
  4. For each Pastry sheet, cut 9 squares out of each Puff Pastry Sheet. Spread Spinach Artichoke Pesto in centre, top with roasted red pepper and 1 bocconcini ball.
  5. Fold each corner until fully wrapped. Repeat for each.
  6. Brush with egg wash for each.
  7. Bake for 20 minutes, remove from heat and ready to serve.

What You Need

Cooking Spinach