1 cup frozen peas, thawed
1 cup packed basil leaves
250g goat cheese
2 tbsp rosemary leaves
1 clove garlic
¼ tsp each salt and pepper
5-7 Mucci Farms Prova Premium On-The-Vine Tomatoes
2 sheets (10x10-inch each) frozen puff pastry, thawed
¼ cup grated Parmesan
Pepper
Rosemary
Preheat oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
In a blender cup, add peas, basil, goat cheese, rosemary, garlic, salt, and pepper. Blend with an immersion blender until puréed.
Sliced tomatoes into 1/4-inch thick rounds.
Cut each puff pastry sheet into 9 equal squares. Arrange squares onto prepared baking sheets. Spoon approximately 1-1/2 tbsp pea mixture into the center of each square. Press one slice of tomato onto each square. Bend two corners of puff pastry square inwards onto tomato slice.
Sprinkle Parmesan over squares and bake for 15 to 20 minutes or until golden brown.
Garnish with pepper and rosemary leaves to serve.
