Tapenade Swirls

Tapenade Swirls

Tapenade Swirls

Recipe By: Anna Pump
Published in: Summer On A Plate

1 cup tapenade -- store bought
1 cup Sun Dried Tomatoes -- chopped Drained if in oil
1 sheet Puff Pastry -- defrosted but still cold store bought
Coarse Sea Salt


In a small bowl blend together the tapenade and tomatoes. Place the
puff pastry on a flat work surface. With a pizza cutter or sharp
knife, cut the sheet into four equal strips, each about 4 inches wide.
Spread the tapenade mixture onto each strip, making sure to leave 1/2
inch uncovered on the long sides. Starting with a long side, carefully
roll the strips into logs. Cover with plastic wrap and freeze.

When ready to bake, preheat the oven to 400F. Remove the logs from the
freezer and unwrap them. Sprinkle them lightly with salt.With a sharp
knife, cut the logs into 1/4 inch thick slices. Place the slices flat
on a parchment covered baking sheet, with space between them. Bake for
12 to 15 minutes. Let cool slightly on the pan. Serve warm.

Yields 20 slices.

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