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 mushroom blend
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 marks. Cut each strip into 6 rectangles. Place 2-inches apart on a baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on a wire rack.
Melt the butter on a heavy bottom skillet over medium heat. Add the mushroom sand stir-fry until cooked and tender and liquid evaporates. Stir in basil and set skillet aside.
Split pastries into two layers, making 36 layers in all. Place 18 bottom layers on a baking sheet. Cut the Provolone cheese into 36 pieces to fit the bottom layers. Layer each bottom pastry with a slice of cheese, tomato, mushrooms and cheese. Top with the remaining pastries. Bake for 5 minutes in the 400°F oven or until cheese melts.
No Nutritional Information Available