Fig Baked Gorgonzola Puffs
1 sheet puff pastry, defrosted in the refrigerator
2 T. The Tasteful Olive Garlic Butter infused olive oil
1 c. crumbled gorgonzola cheese (could also use crumbled feta or goat cheese)
1/3 c. walnuts, chopped
1 T. fresh rosemary, chopped
2 T. The Tasteful Olive Fig dark balsamic vinegar
Freshly cracked black pepper
Preheat the oven to 350. Roll out the pastry to 1/4-inch thick square. Using a pizza cutter, trim the edges, if necessary, then cut into 12 squares. Brush each square with the olive oil. Place each square, oil side down, into a muffin tin and gently shape so that the corners are poking up and the bottom is pressed down.
Divide the gorgonzola evenly between the pastry cups and top with a sprinkle of walnuts and fresh rosemary. Drizzle the balsamic over the top then sprinkle with the freshly cracked pepper.
Bake for 15-20 minutes until the pastry has puffed up and is golden brown. Serve immediately.
Recipe adapted from The Olive Oil and Vinegar Lover's Cookbook by Emily Lycopolus
