Soppressata and Cheese in Puff Pastry
Show: Barefoot ContessaEpisode: Shake It Up
Rate This RecipeRead users' reviews (16)
- Recipe categories: Meat, Sausage, Cheese,
- recipe
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Total Reviews: 16
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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.
By Dick Barter
La Grange, KY
on December 27, 2011
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My wife and I made two batches of this for a Christmas brunch at my son's house. It came out great and was well liked by everyone. I cut it into 3 x 3 squares (9 pieces total then cut each square into 2 trianglular pieces. It did not "leak" much at all and gave the dish an added appeal.
By roughleyme
Scottsdale, AZ
on December 24, 2011
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I made this today for lunch with a side salad. It was ok. I used Coppa which is another kind of cured meat. It was really salty though. I think next time I'll use straight up ham or maybe prosciutto. I only cooked it for 20 minutes at 400 and it came out perfect.
By mainlinemom1141
Malvern, 78
on December 16, 2011
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Served this at a holiday cocktail party, but my guests ate all the squares before I got to try one! Easier to make than I thought.
By miadonna2001_44...
Clyde Hill, WA
on December 15, 2011
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I agree with what everyone said; easy, beautiful and mighty tasty. Perfect a Holiday cocktail party!! We made again and again. Thanks Ina, you're my fav.
By bellybean1_7264198
las vegas, nv
on December 14, 2011
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This was excellent and super cinch. I used the soppressata and some lunch meat ham I used all the extra left over cheese at the end of this pay period and yes the puff pastry was 5 bucks but this was so good with a salad it was impressive. I also think its so versatile you caould use any meat or cheese you like but the mustard, the mustard whole grain and dijon just made it! make it today it was so good it was fun.
By bohemian81_12589950
Austin, TX
on December 14, 2011
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Without question, the MOST visually appealing and tasty appetizer I've ever made! For mustard haters (as I am, it will feel like two tablespoons is too much mustard when you're applying it. But, I followed the recipe precisely, and the mustard was not overpowering. In fact, it's just right; the salt and fat in the cheese and sopressata need the zesty, tangy Dijon for balance. You will feel like a gourmet when you pull this pastry from the oven in spite of the fact that it is a no-fret recipe. Perfect for parties!
By lmsull
Marblehead, Ma
on December 12, 2011
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This recipe was a huge hit at my cocktail party. I wished I had made 2 because it was eaten soo fast. I plan on making it again before the end of the hoilday season.
By jennie.nakoa_11...
Palatine, IL
on December 11, 2011
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FAbulous!!! Made this for a dinner party last night and it was such a big hit.. I used Genoa salami as it was what I had on hand and it was wonderful..I will make this a few more times for the holiday season..Ina, you are one of the best on the network. Thank you!