Makes ~ 60
1 package frozen puff pastry (I use Pepperidge Farm), defrosted
¼ cup pesto
½ cup crumbled goat cheese
¼ cup finely chopped sun-dried tomatoes in oil, drained
¼ cup toasted pine nuts
Lightly flour a board and unfold 1 sheet of puff pastry. Roll the pastry lightly with a rolling pin until its about 9 -1/2 x 11-1/2 inches. Spread the sheet of puff pastry with half of the pesto then sprinkle with half of the goat cheese, half the sun-dried tomatoes, and half the pine nuts. Sprinkle with ¼ teaspoon salt.
Fold 3 inches of 1 long side of the pastry to the middle. Fold again so that the fold is just at the middle of the pastry. Repeat with the other side. Fold the sides on top of each other and press together. Place on a sheet pan lined with parchment paper. Repeat with the second piece of puff pastry using the remaining ingredients. Cover both rolls with plastic wrap and chill for 45 minutes.
Preheat the oven to 400 degrees. Cut the prepared rolls of puff pastry into ¼ inch thick slices and place them face up 2 inches apart on sheet pans lined with parchment paper. Bake for 14 minutes, until golden brown.
1 cup fresh basil leaves
1 clove garlic, crushed
¼ cup grated Parmesan cheese
1 tablespoon pine nuts, toasted
2 tablespoons olive oil
Combine basil, garlic, Parmesan and pine nuts in a food processor and roughly chop. While processing, add the oil and process until the mixture is smooth.