1/2 of a 17.3-ounce package frozen puff pastry (1 sheet) Tomato Tapenade (see recipe below) 1/2 cup frozen peeled, cooked salad shrimp, thawed and well drained (3 ounces) 2/3 cup finely shredded 4-cheese blend Grape tomatoes, halved (optional) Cooked salad shrimp (optional)
1. Thaw puff pastry according to package directions. Preheat oven to 375 degree F. Unfold pastry. Using a 2-inch fluted or round cutter, cut pastry into circles. Do not reroll pastry scraps. Place pastry rounds on an ungreased baking sheet. Bake about 15 minutes or until puffed and lightly browned. Remove to a wire rack and let cool. 2. Split pastry rounds. Evenly spread 1/2 teaspoon of the Tomato Tapenade over the bottom half of each round. Top with some of the shrimp. Sprinkle with cheese. Replace tops. Return filled pastries to baking sheet. Bake about 5 minutes more or until cheese is just melted. Serve warm. If desired, garnish each serving with a grape tomato half and a shrimp. Makes 20 crostini.
Tomato Tapenade: Finely chop 1/2 of a 7-ounce jar oil-packed dried tomatoes, drained. In a small bowl, combine the chopped tomatoes; 2 tablespoons oil from the tomatoes; 2 tablespoons drained capers, finely chopped; 2 cloves garlic, minced; 1 teaspoon anchovy paste; and 1/2 teaspoon ground black pepper. Mix well. Makes 1/3 cup.
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