Puff Pastry with Bacon, Cream Cheese & Rosemary, Reduction of Crushed Pineapple and Blood Orange Balsamic Vinegar, Toasted Chopped Pecans, and Grated Gruyère, plated with a dollop of Crème Fraiche and Organic Strawberry Slices
Finally taking a moment to write about this and share the pictures. Life has been even busier since hitting the 30 day mark to my wedding day. :)
I’m really pleased with how this one turned out. I’d been obsessing over it for about 4 days…thinking about what combination would work the best and how exactly I wanted to pull it together. So, the night before my Bridal Shower last weekend, I stayed up late and made this. Cut a pre-made puff pastry sheet into circles and added the following layer of yummy ingredients to the inside: Blended cream cheese with finely chopped rosemary and spread that on the pastry as the first layer, topped with bacon pieces, then toasted finely chopped pecans in butter and layered those on, the next layer consisted of a blood orange balsamic vinegar and crushed pineapple reduction, and topped it off with grated gruyère. I folded the circle of pastry around those ingredients and sealed it with water, then brushed them with an egg wash (1/2 water, 1/2 egg). I baked them at 385 for about 20 minutes until they were golden brown.
I couldn’t wait to taste this latest concoction of mine, but took my time plating it up. I plated one of the puff pastries with a dollop of crème fraiche and slices of organic strawberries, and added a sprig of rosemary.
I sat down at my end of our dining room table and gazed down at the other end where my fiancé usually sits and thought about how much I love cooking for him and wished he was there to try it with me. After the first bite, I really wished he was there! It. Melted. In. My. Mouth. I told him about it when he got home from his trip and showed him the pictures, but that’s more akin to torture. ;-) I will make this again for sure.