| Ingredients
1 sheet of puff pastry, thawed
1/2 cup of black olives, pitted and chopped
1/2 cup of green olives, pitted and chopped
2 tablespoons of capers, drained and chopped
2 cloves of garlic, minced
1/4 cup of grated Parmesan cheese
1/2 cup of shredded mozzarella cheese
1/4 cup of chopped fresh basil leaves
1 tablespoon of olive oil
Salt and pepper, to taste |
Preparation
Step 1
Preheat your oven to 400°F and line a baking sheet with parchment
paper.
Step 2
In a bowl, combine the black olives, green olives, capers, minced garlic,
grated Parmesan cheese, shredded mozzarella cheese, chopped basil
leaves, olive oil, salt, and pepper. Mix well to create the tapenade filling.
Step 3
Roll out the puff pastry sheet on a lightly floured
surface into a rectangle of about 12×10 inches.
Step 4
Spread the tapenade filling over the puff pastry
sheet, leaving a small border around the edges.
Step 5
Starting from one of the longer sides, tightly roll
the puff pastry sheet into a log shape. Press the
edges to seal.
Step 6
Using a sharp knife, slice the log into 1/2-inch thick
pinwheels.
Step 7
Place the pinwheels on the prepared baking sheet,
leaving space between.
Step 8
Bake in the preheated oven for about 15-18 minutes,
or until the pinwheels are golden brown and puffed.
Step 9
Remove them from the oven and let them cool
slightly before serving. Top with microgreens for a
pop of freshness and color |
