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Bacon and Goat Cheese Puffs


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Bacon and Goat Cheese Puffs





2 tablespoons butter
1 large red onion, sliced to 1/8-inch thickness
2 tablespoons balsamic vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed
½ pound applewood-smoked bacon, cooked and crumbled
1 (4-ounce) package goat cheese, crumbled
1 tablespoon chopped fresh thyme
Garnish: fresh thyme sprigs
 


• In a medium skillet, heat butter over medium-low heat until
melted. Add onion. Cover, and cook for 30 minutes, stirring
occasionally. Remove cover, and raise heat to medium-high.
Cook for 10 to 12 minutes, stirring frequently. Add vinegar,
salt, and pepper. Cook for 1 to 2 minutes, stirring constantly,
until vinegar evaporates. Set aside.
• Preheat oven to 400°.
• Line 3 baking sheets with parchment paper. Set aside.
• On a lightly floured surface, unfold pastry sheet. Roll pastry
sheet into a 12-x-12-inch square. Cut into 36 (2-inch) squares.
Prick pastry squares with a fork. Place 12 squares, evenly spaced,
on each prepared baking sheet.
• Bake until pastries are golden brown, approximately 8 minutes.
Using the back of a spoon, press down centers of hot pastries to
make an indentation.
• In a medium bowl, combine bacon, goat cheese, thyme, and
reserved onion. Spoon 1 teaspoon bacon mixture into center
of each indentation.
• Bake until cheese is melted, approximately 5 minutes.
• Garnish with fresh thyme sprigs, if desired.
 


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