Description
A delightful and visually stunning dish made with thinly sliced zucchini, pesto, and Boursin cheese, baked in a puff pastry shell.
Ingredients
Scale
- Equipment
- Kitchen scissors
- ½ dozen cupcake tin
- Small mixing bowl
- Cutting board
- Apple peeler
- Sharp knife
- Plate
- Ingredients
- ⅓ sheet puff pastry
- 6 tsp. Boursin cheese – Garlic and Fine Herb
- 2 tbsp. olive oil (and a little for greasing cupcake tins)
- 2 tsp. white balsamic vinegar
- 1 tsp. pesto
- 1 yellow zucchini
- 1 green zucchini
- Salt & pepper (a sprinkle)
- Garlic powder (a sprinkle)
Instructions
- Preheat your oven to 375°F (190°C) and grease a cupcake tin lightly with olive oil.
- Roll out the puff pastry on a cutting board. Cut into squares about 4 inches wide.
- Spread a thin layer of Boursin cheese over each pastry square.
- Slice the yellow and green zucchini into thin strips using a sharp knife or an apple peeler.
- Arrange the zucchini slices in a rosette shape on top of the cheese-covered pastry.
- Drizzle with olive oil, white balsamic vinegar, and pesto. Sprinkle with salt, pepper, and garlic powder.
- Bake for 20-25 minutes or until the pastry is golden and crispy.
Notes
Tips for best results, including alternatives for Boursin cheese and pesto.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 rosette
- Calories: 150
- Sugar: 1g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Pesto Zucchini Rosettes