Asparagus and Walnut Puffs
For canapé-sized appetizers, cut each cooked asparagus and walnut puff in half.
Servings
6 Servings
Ingredients
- 1 sheet puff pastry 9- to 10-inches square and ¼-inch thick, thawed
- 1 cup fat-free ricotta cheese
- 1 cup finely grated Parmesan cheese
- 3 tablespoons finely chopped fresh basil or ½ teaspoon dried basil
- ¾ cup finely chopped walnuts
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 16 to 24 asparagus spears 2 or 3 per puff, depending on size*
- 2 tablespoons walnut oil
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Roll pastry into a 10- x 4-inch rectangle about ¼-inch thick. Cut into 6, 5- x 2-inch rectangles.
- Place rectangles on prepared baking sheet and set aside.
- In a medium bowl, mix ricotta, Parmesan, basil, walnuts, salt, and pepper.
- Leaving a ½-inch border on each side, spread ⅙ of walnut mixture on each pastry. Place 2 to 3 asparagus spears on each pastry rectangle. *Note: Asparagus thickness will determine how many spears are needed for each pastry.
- Bake for 12 to 15 minutes until pastry is puffed and golden and asparagus is soft. Drizzle with walnut oil; serve immediately.
- Source: California Walnut Board