Puff Pastry, Honey, Cheese and Herb Bake

 

New Years Eve for me has always meant picky bits and nibbles. Things to be enjoyed sitting in front of the television with drinks.  I have never been much of a party goer, but when the children were growing up we used to bring the New Year in together with picky bits, nibbles, cold drinks and Dick Clark's Rockin' New Year's Eve! (My age is showing now.)

My husband was a police officer and because he had a family, he would get Christmas off in lieu of New Years's Eve when the single guys wanted to go out and party. We never minded this arrangement.  The children and I loved putting together a finger-food buffet to enjoy together in his absence.

Now that I am old(er), I have a hard time staying up until midnight. (Again, my age is showing here.)  I did want to try to share something new with you party nibble wise, however.

 

When I saw a version of this recipe over on Natureway Blog, it immediately caught my eye.   Puff pastry, cheese, honey?  Where do I sign up!

Not only did it sound rich and delicious, but it also looked like something which would go together very quickly and easily.  I thought it would also be a great "make-ahead" to the point of cooking nibble!  I know when you are entertaining, things like this matter a lot.

When I cooked at the Manor, every time I had to cook for a luncheon or a dinner party I had to include 3 or 4 nibbles/appetizers to serve with drinks.  On top of the first, main and dessert courses. Only me to shop, prep, cook, etc.  I learned to pick nibbles that were quick and easy to make, but also ones that I knew were going to be delicious.

Party fare. Once in a blue moon fare.  Nibbles just like this rich and gorgeous cheesy concoction that will have people diving in for seconds, thirds, etc. All the while saying, "I really shouldn't!" but being totally unable to help themselves.

Yes.  It IS that good!

 

 WHAT YOU NEED TO MAKE PUFF PASTRY, HONEY, CHEESE AND HERB BAKE

This tasty nibble uses only a few simple ingredients and is very quickly put together.  If you use the best quality ingredients you will be in for a real treat!

• 1 sheet of frozen all-butter puff pastry, thawed
• 5.3 ounces (150g) Gruyere cheese
• 8 ounces (228g) Fontina cheese
• 1 TBS chopped fresh rosemary (or to taste)
• 2 cloves garlic, peeled and finely minced
• 2 tsp honey
• 1 egg yolk beaten together with 1 tsp water
• 1 tsp demerara sugar (turbinado)

To serve:

• an extra drizzle of honey
• coarse black pepper
• chunks of a crisp sour dough bread for dipping
• fresh fruit

 

I buy the frozen all-butter puff pastry that is found in the freezer section of the grocery store.  It is already rolled out into sheets.  Each sheet is about 10-inches square in size.  In the U.K. you can find ready rolled puff pastry frozen, as well as in the chiller cabinet. The brand name is Jus-Rol.

If you are not a fan of Gruyere or Fontina cheeses, you can use any melty kind of cheese.  A good substitute for Fontina cheese would be Swiss, or perhaps Havarti.  Gouda is also good, as is Provolone.

Gruyere can be substituted with a good Cheddar, Comté, or Fontina.

 

I used a rich local honey made from clover. You can use any honey you like the flavor of, bearing in mind that it is going to be paired with some strong cheeses, so you want one with a robust flavor.

If you are not fond of rosemary you could also use chopped fresh thyme leaves.  Just don't overdo the herbs in any case. You want them only to accent the other flavors, not overwhelm them!

For fruit I used green grapes as they go well with cheese, but you could use orange segments also, which would be beautiful, as would sliced apple.

 

HOW TO MAKE PUFF PASTRY HONEY, CHEESE AND HERB BAKE

This is actually an incredibly quick and easy appetizer/nibble to make. You could also put it together well ahead of time and refrigerate it, popping it into the oven to bake shortly before you are ready to serve!

Preheat the oven to 425*F/220*C/ gas mark 7.  Butter a 9-inch pie dish or a cast iron skillet.

Cut all of your cheese into 1-inch cubes and toss together. Mince the garlic and rosemary and mix together.

Unroll the sheet of puff pastry and place it into the prepared dish/skillet. Pile the cubed cheese in the center. Sprinkle the rosemary garlic mixture over top. Drizzle with the honey.

Bring the edges of the puff pastry up folding it over the cubed cheese. It will not cover it all. That's okay.

Brush the edges of the puff pastry with the beaten egg and then sprinkle with the demerara sugar.

Bake in the preheated oven for 25 to 30 minutes until the cheese and pastry have turned a lovely golden brown on top and begins to caramelize in places.

Top with an extra drizzle of honey and some coarsely ground black pepper and serve hot with the sour bread for dipping and some fruit.

 

This was really rich and gooey.  I think it would also be good served with crisp crackers or bread sticks. You can break up the puff pastry case and eat that too.  Talk about decadence!

Each bite was the perfect combination of sweet, peppery, cheesy, rich, herby, decadence!  Combine that with crisp buttery pastry and you have a delicious bite made in heaven!

 

Here are a few other simple appetizers, picky bits, finger foods that you and your family might also enjoy when entertaining!

SMOKED SALMON SPREAD - This is actually an appetizer I used to make fairly often when I cooked at the Manor. You don't need to use your best smoked salmon to make it, you can often buy packages of smoked salmon ends and bits which are perfect for this purpose. It was one of the most popular appetizers with the dinner party guests and no small wonder there. It is delicious! 

CRISPY SMASHED BABY POTATOES - Served with a variety of dips and spreads, these simple potatoes always go down a real treat! Drizzled with olive oil, sprinkled with some seasoning and then baked in a hot oven until crisp and golden brown . . . I like to sprinkle them with a tiny bit of cheese at the end as well. Betcha can't eat just one! 

Yield: 6 servings

Author: Marie Rayner

Puff Pastry Honey, Cheese and Herb Bake

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Delicate layers of puff pastry, hugging some melty cheese which has been drizzled with honey, garlic and rosemary. What's not to love!

Ingredients

• 1 sheet of frozen all-butter puff pastry, thawed
• 5.3 ounces (150g) Gruyere cheese
• 8 ounces (228g) Fontina cheese
• 1 TBS chopped fresh rosemary (or to taste)
• 2 cloves garlic, peeled and finely minced
• 2 tsp honey
• 1 egg yolk beaten together with 1 tsp water
• 1 tsp demerara sugar (turbinado)

To serve:

• an extra drizzle of honey
• coarse black pepper
• chunks of a crisp sour dough bread for dipping
• fresh fruit

Instructions

1. Preheat the oven to 425*F/220*C/ gas mark 7.
2. Butter a 9-inch pie dish or a cast iron skillet.
3. Cut all of your cheese into 1-inch cubes and toss together. Mince the garlic and rosemary and mix together.
4. Unroll the sheet of puff pastry and place it into the prepared dish/skillet. Pile the cubed cheese in the center.
5. Sprinkle the rosemary garlic mixture over top. Drizzle with the honey.
6. Bring the edges of the puff pastry up folding it over the cubed cheese. It will not cover it all. That's okay.
7. Brush the edges of the puff pastry with the beaten egg and then sprinkle with the demerara sugar.
8. Bake in the preheated oven for 25 to 30 minutes until the cheese and pastry have turned a lovely golden brown on top, and begins to caramelize in places.
9. Top with an extra drizzle of honey and some coarsely ground black pepper and serve hot with the sour bread for dipping and some fruit.

Did you make this recipe?

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