Savory Goat Cheese Danish Pastries with Sun Dried Tomato Bacon Jam
Overview
The holidays are upon us, the spirit is in full swing and if you're in search for an appetizer to impress guests with at your next soiree! We're SO happy any time we receive dishes that have extra creative uses of our sun dried tomatoes...like the sun dried tomato-bacon jam in this dish. The star shapes, the jam, pistachios and the use of goat cheese is a more sophisticated way to go than just cream cheese! Make this dish new, better and different than many of the dishes we review.
It's fun to make too! So tie on your apron, preheat the oven and get cookin'!
Total Cook Time: 30 minutes
Serves: 16
Bella Product Used:
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
Ingredients
Sun Dried Tomato Bacon Jam:
- ½ lb thick sliced bacon, slices cut in half (3-4 inches)
- 1 8.5 oz Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs
- 1 small white onion, chopped
- 1 shallot, chopped
- 2 cloves garlic, minced
- 2 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 2 tbsp brown sugar
- 2 tbsp maple syrup
- Smoked salt, applewood, hickory or plain sea salt
Pastry Pinwheel:
- 1 pkg - 2 sheets of puff pastry
- 1 tbsp flour
- 6 oz goat cheese, softened at room temperature
- Finished tomato bacon jam from above
- 1 egg, beaten
- 3 tbsp pistachios, finely ground (optional)
Directions
Sun Dried Tomato Bacon Jam:
- Preheat oven to 350 degrees
- Place bacon on a parchment lined baking sheet and bake 18-20 minutes until almost crispy. Remove from oven and drain on paper towel.
- In a large skillet combine 1 tablespoon of the tomato oil with the bacon to finish cooking over low heat. Add in the onion, shallot and cook down 3-5 minutes. Add in the garlic and stir. Add ½ cup of the tomatoes and cook another minute then add the vinegar, paprika, brown sugar, and syrup. Stir and cook until all is combined and cooked down. This should take 3-5 minutes.
- Remove from heat and add to a small processor. Pulse several times until it’s a chunky jam. Season with the salt and pepper to taste, pulse again then remove and let cool.
Pastry Pinwheel:
- Place parchment paper on two baking sheets.
- Work a clean surface with flour, rolling each pastry sheet to a 16 x 8 inch square and cut into 8x4 inch squares.
- Add ½ teaspoon of cheese to center of each square. And add a ½ teaspoon of jam.
- With a sharp knife cut from corners on diagonal to about ½ inch from center. Then fold every other piece to center to make a pinwheel design. Brush with beaten egg.
- Bake 18- 20 minutes. Garnish with ground pistachio if desired.
Related Recipes
