Olives Jubilee & Goat Cheese Pastries

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Even big flavors come in small packages! These savory tarts combine warm, earthy flavors with creamy goat cheese and a sprinkling of your favorite herbs. Pitted for convenience and lightly seasoned for brilliant flavor, our Olives Jubilee is the perfect garnish for this loaded antipasto.

Ingredients:

• 1 pound fresh Portabello mushrooms, diced
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 clove garlic, minced
• Pinch of salt
• 1 sheet (about 8 ounces) puff pastry, thawed
• 4 ounces soft goat cheese, crumbled
• 1/4 pound DeLallo Olives Jubilee, quartered
• 1-2 sprigs fresh thyme, for garnishing

Directions:

Preheat oven to 425˚F.

In a large saucepan, sauté mushrooms with 1 tablespoon of olive oil, garlic and salt covered on medium-low heat until cooked down, about 15 minutes.

Using a cookie cutter or a round drinking glass, cut out puff pastry in 3-inch rounds. Prick centers with a fork, leaving 1/4-inch border around the edges. Arrange pastries on a non-stick baking sheet and bake for about 5 minutes, or until they begin to rise. Top pastries with mushrooms and continue to bake for another 5 minutes until golden.

Remove from oven. Top with a spoonful of goat cheese and olives. Garnish with fresh thyme and a drizzle of olive oil. Serve warm.

Makes 6-8 pastries. Printer-friendly version