Wild Mushroom Napoleon Appetizers
18 Appetizer servings
1/2 package Pepperidge Farm® puff pastry sheets (1 sheet)
2 bags (10 oz. each) Central Market® all natural exotic and wild mushr
2 Tablespoons Central Market™ Organics salted butter
6 Tablespoons chopped fresh basil
9 slices H-E-B Deli Provolone Cheese
2 medium Tomatoesthin sliced
Thaw the pastry and mushrooms at room temperature 30 minutes. Heat the
oven to 400°F.
Unfold the pastry on a floured surface. Cut into 3 strips along fold m
arks. Cut each strip into 6 rectangles. Place 2-inches apart on a baki
ng sheet. Bake 15 minutes or until golden. Remove from baking sheet an
d cool on a wire rack.
Melt the butter on a heavy bottom skillet over medium heat. Add the mu
shroom sand stir-fry until cooked and tender and liquid evaporates. St
ir in basil and set skillet aside.
Split pastries into two layers, making 36 layers in all. Place 18 bott
om layers on a baking sheet. Cut the Provolone cheese into 36 pieces t
o fit the bottom layers. Layer each bottom pastry with a slice of chee
se, tomato, mushrooms and cheese. Top with the remaining pastries. Bak
e for 5 minutes in the 400°F oven or until cheese melts.
No Nutritional Information Available