Pesto Zucchini Rosettes
These baked pesto zucchini appetizers are made with puff pastry, Boursin cheese and 2 pretty colors of zucchini. They take less than an hour to make, you can make them a whole day ahead of time and they can easily be made vegan!
Servings: 6 rosettes
Calories: 155kcal
Equipment
- kitchen scissors
- ½ dozen cupcake tin
- small mixing bowl
- cutting board
- apple peeler
- sharp knife
- plate
Ingredients
- ⅓ sheet puff pastry
- 6 tsp. Boursin cheese - Garlic and Fine Herb
- 2 tbsp. olive oil - and a little for greasing cupcake tins
- 2 tsp. white balsamic vinegar
- 1 tsp. pesto
- 1 yellow zucchini
- 1 green zucchini
- salt & pepper - a sprinkle
- garlic powder - a sprinkle
Instructions
- Thaw one sheet of puff pastry for 40 minutes. You’ll only be using about ⅓ of a sheet for this recipe.
- Use a knife or kitchen scissors to cut about a 2”x 2” square of puff pastry. Flatten it a bit with your fingers to make it a 2½ “ x 2½” square.
- Grease 6 cups of a cupcake tin with a tiny bit of olive oil. Lay 6 puff pastry squares into each, pressing them to the edges on the bottom.
- Spoon 1 teaspoon of Boursin cheese into each cup, and flatten it down to cover the bottom.
- In a small bowl, add 2 tablespoons olive oil, 2 teaspoons white balsamic vinegar and 1 teaspoon pesto. Add a sprinkle of garlic powder and stir. Set aside.
- Use an apple peeler to make thin strips of 1 green zucchini and 1 yellow zucchini, making sure each strip has green or yellow edges as best you can. Once you get to the seeds, flip so you can get more strips easily. You’ll want about 12 strips of each. Slice each strip in half of both the green and yellow zucchini.
- Preheat oven to 375 F. (190 C.)
- On a plate, pour half of the pesto mixture. Dip 1 strip of the green and 1 strip of the yellow in the mixture, coating both sides. Lay one strip on top of the other, hold one end, then wrap them into a rose.
- Place the rose onto the plate, dip another strip into pesto-oil and wrap it around the rose. Continue, alternating colors until you have a rose that will fit perfectly into the pastry – about 4 strips of each color.
- Place your rosette into a pastry cup, and press it down gently into the cheese. Repeat the process until 6 cups are filled. Sprinkle with salt and pepper. Bake for 30 minutes. Allow to cool for 5 minutes, and serve.
Notes
These rosettes will last for 3-4 days when refrigerated in a container with a lid.
To reheat, bake them at 375 F. (190 C.) for 7-10 minutes.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Nutrition
Serving: 1rosette | Calories: 155kcal | Carbohydrates: 9g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 78mg | Potassium: 181mg | Fiber: 1g | Sugar: 2g | Vitamin A: 198IU | Vitamin C: 12mg | Calcium: 17mg | Iron: 1mg