SRC Recipe: Cheese, Tomato and Herb twists
Sooooo, with all that said, it's another reveal day for SRC. I have really enjoyed being a part of this great group. Each month we are assigned a blog and without letting the blogger know, we stalk their blog and choose a recipe to make and then reveal it on our given date. It's a blast.
This month I was assigned "The More than Occasional Baker". Ros lives in London and she loves to bake. She loves "trying new recipes and perfecting old ones". I thoroughly enjoyed looking through her blog and marked four recipes that I wanted to try. Oreo Cupcakes with Oreo Truffles were the recipe I was going to make at the beach. Along with that I marked her Cheese Scones, and her Mint Oreo Fudge Brownies....can you tell I like Oreos.
I chose to make her Cheese, Tomato and Herb Twists. It looked easy, it involved cheese and puff pastry, and I didn't have to convert the recipe. I always laugh when I get blogs that are from Europe....I am not good at converting measurements, but I sure try. These were so yummy and fairly easy to make. I had a bit of a tricky time twisting them and keeping the filling in place. I think next time I'll cut them in half and make shorter twists. But these made 8 longer ones...enough for our family to have two each. I was really good and saved two for my hubby when he came home. It was really hard to do! They are definitely best right out of the oven so I would recommend making them just before you plan to eat.
Thank you Ros for a great recipe and many more recipes to me to try. We are definitely going to make the Oreo Cupcakes next week. I'll let you know how they turn out. Head over and show Ros some love and also check out the other recipes posted by other bloggers below.
On to the Recipe!
Cheese, Tomato and Herb Twists
From The More than Occasional Baker
One sheet of Puff Pastry
1 egg beaten
Parmesan or other cheese of your choice
1. Thaw Puff Pastry. Open up and spread out on counter or baking sheet.
2. Spread beaten egg on one side then flip over and spread with tomato puree until nicely covered. Don't spread too much because you do have to twist these.
3. Top puree with grated cheese and herbs. Whatever amounts are to your liking. Ros didn't specify exactly what kind of cheese or herbs to use so I just guessed. I did have some mozzarella that I was going to use along with the parmesan, but forgot.
4. Cut in to thin strips, twist and place on a sprayed baking sheet.
5. Bake according to Puff Pastry package directions. Mine took about 15-20 minutes to cook.
With Joy UNquenchable,