Last week I attended a gorgeous outdoor summertime brunch with other local bloggers hosted by Pepperidge Farm. We got to sample a variety of different goodies made with Pepperidge Farm Puff Pastry, from sweet to savory and I adored them all! We were even challenged to create our own Pepperidge Farm Puff Pastry recipe of our own and I was so inspired by all of the beautiful and creative foods that were being served. 
There were mini cherry pies, apple strudel, blueberry summer pie, strawberry shortcake push pop pie, pastry puff chicken salad sandwich, mini fruit pizzas, pigs in a blanket, as well as corn on the cob, sweet summer watermelon and fresh cut strawberries with delicious whipped cream and even lemonade and iced tea. It was the perfect outdoor setup, with such detailed tablescapes and gorgeous food stations that made everything seem so lovely.
It was a casual affair with space indoors and out to roam about and admire all of the decor full of whimsy, I couldn’t help but admire every detail and even got some great ideas for future events since you know I do love to entertain! What I really loved was how all of the food was not only beautiful, (and tasty) but so easy too! The last party I held had me cooking for hours and hours in order to serve all of my guests. Had I created a menu like this I could have had more time to relax and enjoy with my guests. This got my wheels turning!
What surprised me even more was how much I adored the savory recipe – the pastry puff chicken salad sandwich. When I think of puff pastry I often think of tarts and hand pies, typically of the dessert variety. The flaky crust was amazing with the chicken salad, such a great combination of textures and flavors. It was so good, in fact, that it inspired me to create my own slightly savory take on a popular early summer seasonal fruit – cherries. I love bruschetta and thought it’d be a great idea to create a cherry puff pastry bruschetta. It’s a sweet and savory recipe, perfect for those of us that love the combination of flavors. It also compliments the light and flaky layers of the puff pastry so well. I was inspired by a few other recipes on the Pepperidge Farm Puff Pastry site, you really can find so many amazing recipes for any occasion!
Ingredients for the Puff Pastry Bruschetta:
- 1 Pepperidge Farm Puff Pastry sheet, thawed according to package
- 4 tablespoons whipped cream cheese
- 1 teaspoon honey, drizzled
- 1/2 teaspoon dried basil
Ingredients for the Cherry Bruschetta Topping
- 1 cup pitted cherries, roughly chopped
- 7 mint leaves, shredded
- 1 tablespoon red wine vinegar
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- pinch of pepper
Directions:
Preheat oven to 400 degrees.
Begin by unfolding the thawed puff pastry on a lightly floured surface, then spread the whipped cream cheese all over the top in a thin layer.
Lightly drizzle the honey.
Then sprinkle with dried basil.
Beginning on the longer end, roll tightly like a pinwheel or jelly roll.
Cut into slices and place on a lined baking sheet, then pop it in the oven and bake for about 15 minutes while the puff pastry works its magic.
While the pastry is puffing and doing it’s thing in the oven, begin to prepare the cherry topping. I used a cherry pitter for added ease.
Super easy, and virtually mess free!
Then roughly chop up the cherries.
Add to a small mixing bowl with the mint, sugar, salt, pepper and red wine vinegar.
Once the pastry is golden and puffy, remove it from the oven to cool.
Serve with cherry topping.
Gently spoon the cherry topping onto the pastry and serve like you would a bruschetta. I love this combo because it’s savory, slightly sweet with a hint of tartness. It’s a delectable choice for summertime entertaining.
Enjoy!
Sweet, savory with a slight tang, this cherry puff pastry bruschetta is a perfect appetizer for summertime entertaining.
Ingredients
- 1 Pepperidge Farm Puff Pastry sheet, thawed according to package
- 4 tablespoons whipped cream cheese
- 1 teaspoon honey, drizzled
- 1/2 teaspoon dried basil
- 1 cup pitted cherries, roughly chopped
- 7 mint leaves, shredded
- 1 tablespoon red wine vinegar
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- pinch of pepper
Instructions
- Preheat oven to 400 degrees.
- Begin by unfolding the thawed puff pastry on a lightly floured surface, then spread the whipped cream cheese all over the top in a thin layer.
- Lightly drizzle the honey.
- Then sprinkle with dried basil.
- Beginning on the longer end, roll tightly like a pinwheel or jelly roll.
- Cut into slices and place on a lined baking sheet, then pop it in the oven and bake for about 15 minutes while the puff pastry works its magic.
- While the pastry is puffing and doing it's thing in the oven, begin to prepare the cherry topping. I used a cherry pitter for added ease.
- Super easy, and virtually mess free!
- Then roughly chop up the cherries.
- Add to a small mixing bowl with the mint, sugar, salt, pepper and red wine vinegar.
- Once the pastry is golden and puffy, remove it from the oven to cool.
- Serve with cherry topping.
- Gently spoon the cherry topping onto the pastry and serve like you would a bruschetta. I love this combo because it's savory, slightly sweet with a hint of tartness. It's a delectable choice for summertime entertaining.
- Enjoy!
Notes
*prep time does not include thaw time for pastry - be sure to include this in your planning
How do you like to enjoy your puff pastry? Do you prefer desserts or savory recipes?
This is a sponsored post written by me on behalf of Pepperidge Farm Puff Pastry.
These look addicting Dawn! I’m going to have to cook up a batch over the weekend ;).