Ingredients
The following ingredients have 12 Servings
- 1 sheet of puff pastry, thawed
- 1 tablespoon olive oil
- 2 tablespoons dijon mustard
- 2 cups chopped seedless grapes
- 1 teaspoon minced fresh rosemary
- 1/4 cup chopped pecans
- 1 tablespoon balsamic vinegar
- 6 ounces fontina cheese
- 1 egg, beaten with a splash of water
Instruction
- Grease a 12-muffin pan.
- On a lightly floured surface, roll out the thawed pastry dough to approximately 10 inches square. Cut into 12 even squares.
- Put one square of puff pastry into each muffin holder. Using a pastry brush, generously paint Dijon mustard inside each piece of pastry.
- Chill for 30 minutes,
- In the meantime, heat the olive oil in a saute pan, and add the grapes. Sauté over medium heat with a little salt and pepper for five minutes.
- After five minutes, add the rosemary and pecans, and sauté for two more minutes.
- Add the balsamic vinegar and stir until incorporated. The grapes should be wilted, but not mushy.
- Remove the grape mixture from heat and cool to room temperature.
- Brush the edges of the chilled puff pastry with egg wash.
- Add the cubed fontina to the grapes and stir well.
- Fill pastry liners with grape mixture and bake in the center of the oven for 10-12 minutes until the pastry is golden brown and the cheese is bubbly.
- Let puffs cool slightly before removing from pan.
