Categories: appetizer, not tried

Ingredients

• 2 frozen puff pastry sheets, thawed
• 1/2 cup whole milk ricotta cheese
• 1/4 cup sour cream
• 6 bacon slices, cut into 1/2 inch pieces
• 1/2 cup thinly sliced fennel bulb
• 1/2 onion, thinly sliced
• 1/4 cup freshly grated Parmesan

Directions

1. Preheat oven to 400 degrees. Coat a large baking sheet with nonstick cooking spray.

2. Roll out puff pastry sheets on lightly floured surface into 12 inch squares.

3. Place one sheet on baking sheet and lightly brush the top with water.

4. Place second sheet directly on top of first sheet.

5. In a medium bowl combine ricotta, sour cream, and salt and pepper to taste; stir until smooth.

6. In a large skillet cook bacon over medium heat 5 minutes or just until it begins to brown.

7. Using a slotted spoon, transfer bacon to paper towel-lined plate.

8. Spread ricotta mixture evenly over puff pastry, leaving a 1 inch border.

9. Arrange fennel, onion, and bacon over ricotta.

10. Sprinkle with Parmesan and season with salt and pepper to taste.

11. Bake 20 to 25 minutes or until pastry is golden.

12. Remove and let cool slightly.

13. Cut into 36 pieces, top with fresh fennel fronds, and serve warm.

Email to a friend | Print this recipe | Back