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Pepato Cheese Crisps with Plum Tomato Salsa recipe

Pepato Cheese Crisps with Plum Tomato Salsa.

Roasted garlic-infused puff pastry crispsserved with plum tomato salsa, shaved Pepato cheese and freshbasil. Adapted from recipe by Chef Bill Eisenmann.

Recipe: Pepato Cheese Crispswith Plum Tomato Salsa

Roasted Garlic Puree:
1/2 cup garlic cloves
1/2 cup extra virgin olive oil
1 teaspoon saltPlum Tomato Salsa:
6 ripe plum tomatoes, diced
1/2 cup minced red onion
1 tablespoon minced garlic
1 tablespoon fresh basil, chopped
1 teaspoon cracked black pepper
1 teaspoon salt
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegarCheese Crisps:12 (2-inch) pieces puff pastry
1/2 cup (2 ounces) Wisconsin Pepato cheese, thinly shaved
2 tablespoons fresh basil, chopped

  • For Roasted Garlic Puree: Sautgarlic in oil over medium heat, until garlic turns medium brown.Cool slightly; puree in food processor with salt.
  • For Plum Tomato Salsa: Mix all ingredients.Chill several hours or overnight before using.
  • For Cheese Crisps: Brush puff pastry piecesgenerously with Roasted Garlic Puree.
  • Bake puff pastry pieces according to packagedirections; cool on a wire rack.
  • To serve, top each cheese crisp with PlumTomato Salsa, shaved cheese and fresh basil.

    Makes 12 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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