Greek Gouda and Feta Pizzettes

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Greek Gouda and Feta Pizzettes

 

1 17.3 ounce package frozen puff pastry, thawed

8 large plum tomatoes, sliced 1/4-inch thick

coarsely ground black pepper

1 1/2 cups shredded, smoked Gouda cheese

1 cup feta cheese, crumbled

1/4 cup pitted calamata olives, coarsely chopped

6 tablespoons chopped mixed fresh herbs such as basil, oregano and sage

 

Preheat the oven to 400 degrees.

On a lightly floured board, unfold one sheet of puff pastry and roll into a 10

inch square, about 1/8 inch thick. Make two parallel cuts lengthwise and two

parallel cuts crosswise to make nine equal squares of dough. Arrange three

slices of tomato on each pastry. Sprinkle with pepper. Top with Gouda, crumbled

feta and olives.

Place pizzettes on cookie sheet. Bake until pastry is golden brown and has

puffed, about 18 to 20 minutes. Remove from oven and sprinkle with herbs. Serve

warm. Serves 18.