If you’re anything like me, just a whiff of melty Gruyere cheese makes you hungry, regardless of when your last meal was. It’s like some kind of Pavlov’s Dairy Dog Response. So, I decided to center this fancy pig-in-a-blanket style appetizer around this irresistible ingredient. Inspired by the Barefoot Contessa herself, this puff pastry recipe is the perfect salty meat and cheesy goodness appetizer for your next grill-a-thon, dinner party, or date night in.
Gruyere Soppressata Puff Pastry
Ingredients
1 package of frozen puff pastry
2 T mustard
12 thick slices of soppressata salami (you could get fun and use some of Charlito’s Cocina Charcuterie!)
6 oz gruyere cheese grated
1 egg beaten with 1 T of water for egg wash
Instructions
Preheat oven to 450 and place a piece of parchment paper on sheet pan.
Lay one sheet of pasty on floured board and lightly roll into a 10 inch square.
Brush with mustard leaving a 1 inch border.
Arrange soppressata on mustard and sprinkle with grated cheese.
Brush the border with egg wash.
Lightly roll second piece of puff pastry into 10 in square and lay on top of the first square.
Brush the top with egg wash and cut three large slits for steam to escape.
Chill for 15 minutes
When the pastry is cold, trim the edges with a sharp knife and bake for 20 minutes.
Allow to cool, cut into squares and serve.
