Soppressata and Cheese in Puff Pastry
Show: Barefoot Contessa
Episode: Shake It Up
Rate This RecipeRead users' reviews (24)
- Recipe categories: Sausage, Cheese,
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Total Reviews: 24
Showing 1-10 of 24
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By neensagers_6967608
San Jose, CA
on May 17, 2013
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Delicious, easy and impressive. My 23 year old daughter called me the other day and said Mom, I LOVE INA! It was music to my ears!! Ina is my favorite and NEVER disappoints. I recently went to her book signing...was so excited to meet her! My daughter is really getting into cooking and watched Ina make this so she made it for a Mother's Day appetizer. We were surprised how easy and just how delicious it was! Making it again for this Sunday dinner.
By delmargirl99
on May 15, 2013
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A huge hit, even with the kids, so easy to make!
By akflurry
on May 09, 2013
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I've made this several times and it is a huge hit everytime. I used Trader Joes aioli garlic mustard sauce. YUMMY!
By reneeellison_12...
Yorktown Hts, 72
on February 17, 2013
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So easy and impressive looking. Made probably 5 times already. I like using a thinly sliced spicy Spanish chorizo and freshly shredded jarlsberg cheese. You can really use any meat/cheese combo. I get it ready in the morning, then brush the egg wash on and bake right before serving.
By Rosemaryandthegoat
The Woodlands, TX
on January 28, 2013
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I loved the look of this appetizer but I would make some changes. I did use one tablespoon Dijon mustard and one tablespoon of whole grain mustard. The soppressata is really a greasy meat. I will use some kind of ham the next time and with the swiss I will add some fresh sage chopped up. I sprinkled my cheese this time with a Tomato Dash powder. I had to cover my edges up for the last 5 minutes because they were getting too brown and the middle had not puffed up. I think a Spanish ham would be nice or even a smoked ham with white cheddar. --
By childrenloveboo...
Boca Raton, FL
on January 06, 2013
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This is an impressive looking appetizer to make. I made the recipe to the T, but my husband doesn't like spicy so next time will use regular salami and mozzarella cheese. I will probably do spicy mustard since I am taking out the spicy salami. The pastry dough is key. Yummm.... but very filling!
By debbie1105
Upstate NY
on November 20, 2012
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I had never worked with puff pastry before but didn't have any difficulty at all. This recipe was super easy to make and came out beautiful. It's very rich and not at all calorie conscious but delicious. I cut it into triangles as other reviewers suggested and served as an appetizer. A wonderful treat around the holidays.
By LOVE2COOK IN WNY
BUFFALO, NEW YORK
on November 15, 2012
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Super easy, beautiful presentation, delicious........& in our case, very "tweakable" for the next time. Our change up would be to use ham, Fontina, and yellow mustard.....hubby isn't big on Dijon, and I think Salami combined with the buttery puff pastry is TOO rich/greasy......especially eating this as an entree. I also cut mine in squares, and if making for a gathering, I will cut them again into triangles for an appetizer. Great idea for a gathering/appetizer however, not our kind of entree.
By janicemurph
Punta Gorda,FL
on March 26, 2012
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Fabulous and easy to prepare!
By emsijo_12193529
Mequon, 89
on December 31, 2011
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My guests couldn't eat this fast enough! It was easy to make and delicious! I made it twice, the first time I cut the pieces as directed but the second time I cut them much smaller. The larger piece was almost a meal in inself.