My friend Barbara made this yummy appetizer when the neighborhood girls got together for our book club evening. We all "oohed and ahhed" over it. When she told me it was pretty easy to make and you could even make it ahead of time, I was sold.
The nice part about this recipe is you can serve it a couple of different ways. If you were having a cocktail party, slice it into bite-size squares and you have yourself one easy dish that requires no forks or knives and one you could serve at room temperature — a hostess' dream.
If you are holding a fancier dinner party, you could serve this as a first course appetizer on a bed of greens. Cut it into larger squares and serve slightly warm.
Either way, your guests will love it.
Barbara's Antipasta (or Antipasti) Puff Pastry Appetizer
Serves 8-10 as a first course and 15 as an appetizer
1 package of Pepperidge Farm Puff Pastry — you will use the two sheets, thawed
About 1/4 lb. each of deli-sliced Genoa salami or pepperoni, provolone cheese (or other cheeses) or your choice of Italian-style meats and cheeses
1 12-oz. jar roasted red peppers, well drained and wiped dry with a paper towel, chopped
1 egg, well beaten with one tablespoon of water
Preheat oven to 400 degrees.
Line a 9 x 13 pan with parchment paper. Fit one thawed sheet of the puff pastry on the bottom of the pan. Cut it to fit, if necessary. Place one layer of the meats and then one layer of the cheese on top. Sprinkle the chopped roasted red pepper on top evenly. Cover with the top crust.
Brush on the egg wash (you won't use all of it) and place in the oven for 20-25 minutes until top crust browns.
Here's the important part: let cool at least 30 minutes before slicing or the filling will ooze all over.
This can be assembled the day before and refrigerated. Let come to room temperature and add the egg wash just before baking.