recipe adapted from Ina Garten
1 package frozen Pepperidge Farm puff pastry, defrosted
1/4 cup prepared pesto, store bought or homemade (recipe follows)
1/4 cup grated Parmesan cheese
1/4 cup grated Asiago cheese
1/4 cup finely chopped sundried tomatoes in oil, drained
1/4 cup toasted pine nuts
Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
1/4 cup pine nuts
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese
Yield: 4 cups