Greek Gouda and Feta Pizzettes

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

 

Ø      Preheat the oven to 400 degrees.

Ø      On a lightly floured board, unfold one sheet of puff pastry and roll into a 10 inch square, about 1/8 inch thick.

Ø      Make two parallel cuts lengthwise and two parallel cuts crosswise to make nine equal squares of dough.

Ø      Arrange three slices of tomato on each pastry.

Ø      Sprinkle with pepper.

Ø      Top with Gouda, crumbled feta and olives.

Ø      Place pizzettes on cookie sheet.

Ø      Bake until pastry is golden brown and has puffed, about 18 to 20 minutes.

Ø      Remove from oven and sprinkle with herbs. Serve warm. Serves 18.