15 December 2011

A quick peek...

I posted a picture above for a sneak preview of the fabric for the Advent calendar.  The colours are extremely rich and vibrant... the perfect compliment for the icon.

Today was a "baking day".  We've had two baking days already and managed to finish the bulk of our Christmas cookies.  Today, however, was not for cookies or sweets.  Today was for Goat Cheese & Prosciutto tarts.  I've seen and heard dozens of variations on this: Goat Cheese & Tomato, Goat Cheese & Fig, Goat Cheese and Parmesan... Our take on this classic treat (and perfect appetizer for company) is pretty low key, despite it's snazzy name.  

Michael was the master chef and he directed the proceedings.  (He kind of reminded me of an evil mastermind like in the cartoons - the ones who are ridiculously short...)

After finishing the large tarts, we used the pastry scraps to make bite-sized ones - about the size of a small slice of tomato.

According to Michael, these are for the kids on Christmas day.


4 sheets of puff pastry
2 cups feta cheese, crumbled
sliced prosciutto, cut into small squares
1 cup grated mozzarella cheese
3 tomatoes, sliced
2 med onions, chopped
1/4 tsp thyme
1 tsp sea salt
1/2 tsp pepper
2 tsp garlic powder
2 Tbsp olive oil

Chop onions thinly and saute in olive oil until translucent.  Add salt, pepper, thyme and garlic and mix well.  Remove from heat and set aside.  Take puff pastry and cut into rounds and place on greased or lined baking sheet.  Fold over the edges.  Put small spoonful of onion mixture in the middle.  Add crumbled feta, then prosciutto, then tomato, and sprinkle with mozzarella cheese.  Bake in the oven at 350 degrees F for about 25 minutes until pastry is puffed and golden.  Let cool slightly before serving.  (If desired, can make ahead of time and freeze.)

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