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
Makes 12 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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