Savory Olive & Goat Cheese Palmiers

Savory Olive & Goat Cheese Palmiers is a hor d'oeuvre that serves 16. For 77 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 15g of fat, and a total of 202 calories. 7 people were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up pine nuts, puff pastry dough, olive tapenade, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is not so tremendous. Try Savory Cheese Palmiers, Red pepper, walnut & goat’s cheese palmiers, and Goat Cheese, Mustard and Rosemary Palmiers {step-by-step} for similar recipes.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Allow the puff pastry dough to thaw, according to the package directions.
2. Lightly flour a flat work surface.
3. Place one sheet of the dough on top of the other on the floured surface, and gently roll it out to a 9x12-inch shape that is about 1/4-inch thick. (You could use each sheet of dough individually, if you prefer.)
4. Spread the olive tapenade over the dough, followed by the crumbled goat cheese. Top with the toasted pine nuts.
5. Start by rolling the short ends of the dough toward each other until the meet in the middle.
6. Tightly wrap the rolled dough in plastic wrap and refrigerate for about 30 minutes.
7. Preheat your oven to 425 degrees F.
8. Line a baking sheet with parchment or a silicone baking mat.
9. Unwrap the dough and use a serrated knife to slice the rolled dough into 1/4-inch slices, and put them on the baking sheet about 2 inches apart.
10. Sprinkle the tops with the coarse salt and bake for 12-14 minutes, or until they are just lightly golden.
11. Serve warm

 

Step by step:

1. Allow the puff pastry dough to thaw, according to the package directions.Lightly flour a flat work surface.

2. Place one sheet of the dough on top of the other on the floured surface, and gently roll it out to a 9x12-inch shape that is about 1/4-inch thick. (You could use each sheet of dough individually, if you prefer.)

3. Spread the olive tapenade over the dough, followed by the crumbled goat cheese. Top with the toasted pine nuts.Start by rolling the short ends of the dough toward each other until the meet in the middle.Tightly wrap the rolled dough in plastic wrap and refrigerate for about 30 minutes.Preheat your oven to 425 degrees F.Line a baking sheet with parchment or a silicone baking mat.Unwrap the dough and use a serrated knife to slice the rolled dough into 1/4-inch slices, and put them on the baking sheet about 2 inches apart.Sprinkle the tops with the coarse salt and bake for 12-14 minutes, or until they are just lightly golden.

4. Serve warm

Nutrition Information:

covered percent of daily need