Puff Pastry Bruschetta

Puff Pastry Bruschetta is an easy and convenient way to enjoy an old favourite.  This pastry requires little effort and is easily available.  I love the way it puffs up and it is ultra-light and flaky.  Use various toppings to vary the crunch and flavour.  Of course the main star of any bruschetta is the tomato.  I used Heirloom tomatoes.

There is also a secret to a good bruschetta and that is to seed and juice the tomato.  This will keep whatever bread or dough from getting soggy. Of course this puff pastry gives this recipe a different texture, but a nice change for a quick fix.

This recipe calls for simple ingredients and the other star is the Olive Oil.  Use a good quality brand of olive oil especially when using it as a condiment. As Italians, we have many uses for Olive oil.  An interesting article on Olive Oil related to insomnia https://nuvooliveoil.com/blogs/blog/olive-oil-remedy-for-insomnia-sleep-health-science-evoo

Although served as a snack or appetizer, bruschetta makes a nice light meal.  I serve it with a generous salad and prefer the pepperiness of Arugula to compliment the sweet tomatoes.

If you are looking for a gluten free option try https://recipesatmytable.com/cauliflower-steaks-pizzaiola/

Ingredients

• 1 package puff pastry ( I use Tenderflake 397 gr package)
• 1/4 cup grated parmesan
• 1/2 cup chopped artichokes ( canned or marinated)
• 2 large tomatoes, remove the seeds, scoop up the entire middle and chop
• 1 whole garlic clove (minced)
• 2 tbsp of the marinade from the artichokes
• 1/4 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 cup shredded mozzarella
• black or green olives to decorate ( you decide how many)
• olive oil for drizzling ( when it comes out of the oven)

Process

Preheat the oven to 400 F.  Line your pans with parchment paper because it makes up easy.

This is the Puff pastry I use.

Roll out the puff pastry.  This give you that long look as seen in restaurants.  I use a little flour to dust, flip and roll.

Then I take a fork and prick the dough while leaving a little border around it.

Place in the oven for 10 minutes until golden brown. This will deflate and bake further when toppings go on it.

Chop up the artichokes into small pieces.  Add the tomatoes, pesto, garlic and oregano. Spread onto the pastry.

These are marinated artichokes from a jar.

I use a spoon to clean out the tomatoes.

Now they are ready to chop.

Everything goes into a bowl and mixed.

Top with the mozzarella and goat cheese.  Return to the oven to melt the cheese.  About 5 minutes.

The first layer of the vegetables goes on.

Now the mozzarella, parmesan and olives. Into the 400 F oven it goes for another 5 to 8 minutes.

Remove and enjoy with a freshly tossed salad or as an appetizer or snack. You might want to drizzle a little olive oil over the top.