Gruyere Soppressata Puff Pastry

I’m here to start your Monday off with CHEESE. I was on a cheese kick this weekend, as I haven’t had enough of it lately. One of my very favorite kinds of cheese is Gruyere. I could have just eaten a full 7 course meal, but if I smell Gruyere cheese melting…I immediately become hungry. 

It’s some kind of Pavlov’s Dairy Dog Response. I’m sure our best scientists are looking into it. 

While we are all on the edge of our seats waiting for those results, let’s just eats some dang cheese. In fact, let’s put some soppressata in there and wrap the whole thing in puff pastry and call it a day. It’s like a fancy pig-in-a-blanket, except it’s more like a mattress filled with salty meat and cheesy goodness. And who doesn’t want that in their bed? 

So, in light of the above, I think even Pavlov would agree that you should make this as an appetizer for your next grill-a-thon, social gathering, attempt at attracting stray animals.

Puff Pasty with Gruyere and Soppressata

* Brought to you by the Barefoot Contessa

What You Need:

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

What To Do:

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 (the pastry, NOT you…)

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.