I'm a fall kinda gal I like the heavy comfort food, wrapping up in a blanket with a cup of coffee on those brisk days. But what I do enjoy about the summer months is being able to sit out on the deck and read sipping an ice tea, nights that stay lighter and summer thunderstorms.
Looks like summer is here in Utah we getting into the high 80's here up on the mountain. When the temps start rising I want lighter meals or appetizers for dinner. How fast and simple is this Italian Turkey Puff Pastry serve with a salad dinner is ready from prep to table in 30 minutes. The way I look at it you now have room for dessert.
Italian Turkey Puff Pastry
1 cup yellow cherry tomatoes, cut in half or quartered if large
3 roma tomatoes, seeded and diced
1/2 large onion, diced
3 cloves garlic, diced
1 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
4 large fresh basil leaves, chopped
kosher salt and pepper to taste
Dice and/or chop tomatoes, onion, garlic and basil and place in bowl. Add olive oil and balsamic vinegar mix together. Salt and pepper to taste and set aside.
Pepperridge Puff Pastry Sheet
1 cup sliced into bite sized pieces Jennie-O Sun Dried Tomato Turkey Breast
1/2 container Philadelphia Cream Cheese Italian Herb Cooking Creme
1/2 cup kalamata olives, rough chop
1/2 cup parmesan cheese, shaved
Thaw puff pastry and roll out to about 12 x 12 roll edges for a more rustic look. Spread half the container of Philadelphia cooking cream on dough. Top with turkey breast, olives and parmesan cheese. Place in a pre-heated 400 degree oven for 20 minutes. Cut into squares and serve with the tomato mixture.
Until Next Time,
Until Next Time,