Baked Gruyère in Pastry with Rosemary and Garlic

Baked Gruyère in Pastry with Rosemary and Garlic


Festive, quick, easy to prepare, and most importantly, incredibly delicious...THE holiday appetizer!
  • 1 sheet frozen puff pastry, thawed
  • 1 pound gruyere, fontina, or a mix, cubed
  • 1 tablespoon chopped fresh rosemary
  • 1-2 cloves garlic, grated
  • 2 teaspoons honey, plus more for serving
  • 1 egg, beaten
  • coarse sugar, for sprinkling
  1. Preheat the oven to 425° F.
  2. Lay the puff pastry flat on a parchment-lined 10-12 inch baking dish/pie plate. Pile the cubes of cheese in the center of the pastry. Mix the rosemary and garlic together with your fingers, then sprinkle over the cheese. Drizzle with honey. Fold the corners of the pastry over the cheese. Brush the pastry with beaten egg and sprinkle lightly with sugar.
  3. Bake for 25-30 minutes or until the pastry is deep golden brown and the cheese bubbly.
  4. EAT and enjoy with extra honey, black pepper, and your favorite bread or crackers…or just with a spoon!

All rights and material belong to owners