Zuchinni Parmesan Puff Pastry

“This is my go to appetizer- easy to prep in advance and requiring no last minute work. The saltiness of the parmesan balances out the sweet fruit of the Rose’ and really brings out the acidity in the wine. Both the appetizer and the Rose’ are the first to go at every party!”

-Pennie Haas, National Marketing Director, and Northeast Regional Sales Manager

1 sheet puff pastry (thawed)
3 – 1” diameter 6” long young zucchini –
(sliced very thinly, I use mandolin set at 3.0)
3 cloves-finely minced garlic
1 Tsp. dried thyme or fresh thyme
6 leaves of fresh basil– julienned
Parmesan cheese (finely ground)
AVV Olive Oil
Sea salt or kosher salt
Freshly ground black pepper
Flour for dusting

Dust work surface with flour, unfold puff pastry, lightly roll 11 x 10 ½”, cut into thirds along folds, place onto parchment lined baking sheet. Brush each section with ½ tsp olive oil, sprinkle with ½ tsp finely minced garlic, pinch of salt, black pepper, ¼ tsp thyme & ½ tbs parmesan cheese.

Shingle zucchini rounds 3 across, overlap next row below about halfway up, continue the rows until the sec-tion is covered. Sprinkle pinch of salt, pepper, thyme and parmesan over top.

Bake in 400 degree oven 30 minutes, rotate pan as needed.

Remove from oven and grate more parmesan cheese onto top, sprinkle with julienned basil and drizzle with a little olive oil