Great new & delicious appetizer!
1 8oz package Philadelphia Cream Cheese, softened
1 sheet Puff Pastry, thawed
1/2 cup grated Parmesan cheese
3 Tbs lemon juice
pinch of basil
1 lb fresh asparagus
Olive oil for drizzling
In small bowl combine cream cheese, parmesan, lemon juice and basil. Unfold puff pastry sheet on greased baking sheet. Cut into 6 rectangles. Spread cream cheese mixture on each pastry. Trim asparagus to be a bit shorter than pastry, alternating directions of spears, place 4-5 on each pastry. Drizzle with olive oil. Bake at 400 for 18-20 minutes or until golden brown. Sprinkle with shaved parmesan.
*I served this with Tomato & Basil soup.
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