1 sheet Puff Pastry
1 cup Guyere Cheese
1 cup Fontina Cheese
2 tsp Salt
1 tsp Nutmeg
2 TBSP INFUSED Neapolitan Herb Dark Balsamic
Using rolling pin, roll out puff pastry sheet to fit an 11x 17 baking sheet. Using the tongs of a fork, “dock” the pastry by poking holes every 2 inches. Bake at 400 degrees for 10 minutes until slightly browned.
Meanwhile, combine cheeses and eggs in a medium bowl.
Thinly slice the zucchini. A mandolin is helpful to make uniform thickness, but you can achieve the same results with careful knife work.
Remove pastry from oven and allow to cool a few minutes. Pour cheese and egg mixture over the top, spreading with a brush to within a ½ inch of all sides. Arrange zucchini over the top. Drizzle with INFUSED Neapolitan Herb Dark Balsamic Vinegar. Return to oven and bake 10 minutes or until golden on the edges. Cut into bit sized squares with pizza cutter. Serve warm or at room temperature.
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