This savory appetizer really brings the holiday season to life. We used our Artichoke Basil Almond Pesto as the main seasoning ingredient, pairing perfectly with the buttery puff pastry. Our Artichoke Basil Almond Pesto takes the classic pesto sauce (basil, garlic, EVOO, and parmesan) and elevates it by adding earthy California-grown artichoke hearts and almonds.
Serves 6 to 8
Ingredients:
2 sheets puff pastry, thawed
1 egg, beaten
2 teaspoons sesame seeds
Cherry tomato halves and festive slices of mozzarella, for garnish
Instructions
Preheat the oven to 375°F and line a large baking sheet with parchment.
Place the puff pastry sheets on a clean work surface. Gently roll the dough to smooth out the creases.
Stack the dough on top of one another and cut into a large triangle with a little square bottom to act as the “trunk” of your tree.
Separate the dough, setting the dough resting on top aside, and evenly spread the pesto sauce on the bottom dough. Return the top dough, sandwiching the pesto sauce in between the two.
Transfer to the prepared baking sheet.
Cut slits in the dough, in ½-inch slices, keeping a center section of the tree whole (to act as the trunk). Twist the slits, leaving only the last 2 to 3 slits un-twisted.
Generously brush the tree with egg wash and sprinkle with sesame seeds. Place in the oven and bake for 25 to 30 minutes or until nicely golden and puffy.
Remove from the oven and set aside to rest for 15 minutes before garnishing with tomatoes and cheese. Serve at room temperature.
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