This first course recipe can best be described as a grown-up ham and cheese sandwich. With the creaminess and nuttiness of the gruyere cheese, spiciness of the soppressata (Italian salami) and flakiness of the puff pastry, it’s sure to be a success.
Ingredients (6-8 servings):
- 1 Package (2 sheets) puff pastry, thawed
- 2 tbsp Dijon mustard
- 10-12 pieces Soppressata salami
- 6 oz Gruyere Cheese
- 1 egg, beaten
Preheat oven to 450 degrees.
Lay one sheet of puff pastry over a floured surface. Spread dijon mustard over top, leaving a 1-inch boarder on all sides. Evenly place the soppressata salami over top of the mustard. Then sprinkle the gruyere cheese evenly over top of the soppressata.
Take the beaten egg and brush along the borders. Place the second puff pastry directly over top and seal the edges. Brush the top of the puff pastry with the beaten egg to help give it a golden brown. Place onto a baking sheet lined with parchment paper. Cut three large slits over the top to allow for steam to escape.
Place into the oven for 20-25 minutes, or until golden brown. Take out of the oven and allow for the pastry to cool for a few minutes. Cut into squares and enjoy!
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Amateur Kitchens is a mother-daughter team who shares a passion for food and a love for spending time together. For as long as she can remember, Jennifer loved to cook. As a child, her Sunday morning memories consisted of her grandma and Aunt Sue cooking up a delicious homemade meal for the whole family. She’s enjoyed culinary arts her entire life, and now that her daughter, Maria, is old enough, Jennifer created Amateur Kitchen as a way to pass along unforgettable memories and the passion she’s developed for food to her daughter.