It's the first day of Spring and what a great time to make this lovely and easy appetizer. The combination of pecorino cheese, pistachios, and lemon is the perfect spring-like flavor combination! I love adding in a sprinkle of our signature Tuscan Kitchen herb blend as well. The aromatic herbs add a beautiful layer of deliciousness to this savory treat.
These are great to make in advance and place in the refrigerator. Pop them in the oven just prior to your dinner party and your guests will be greeted with a warm, herby (and cheesy) nibble as they sip on their prosecco or maybe a spritz! Now that we can dream about getting together with friends and family again soon, this is a lovely idea for an aperitivo. I hope you enjoy the simple and easy recipe. It's one of my favorites!
Happy Spring everyone!
Rustici with Pecorino Cheese, Pears, Pistachios, and Lemon
Rustici with Pecorino Cheese, Pears, Pistachios, and Lemon
Ingredients
2 sheets puff pastry (frozen, defrost in the refrigerator)
¼ cup flour (for dusting the surface)
2 cups pecorino cheese (grated)
2-3 pears (peeled and sliced into small cubes)
1/2 cup pistachios (chopped fine)
1 lemon (zested and juiced)
1 egg yolk mixed with a spoon of water (for the egg wash)
1-2 tsp. Tuscan Kitchen herb blend
½ cup grated parmesan cheese
Instructions
Remove the puff pastry from the freezer and defrost (per instructions) in the refrigerator.
Unroll the puff pastry onto a surface sprinkled with a little flour to keep it from sticking.
Spread the grated pecorino cheese over the pastry evenly. Leave around ½ on each border for ease of rolling. Press down to help the cheese stick to the pastry.
After peeling the pears, mix with the lemon juice and lemon zest in a bowl and stir to coat with the lemon. Spoon the pears over the cheese evenly.
Next, sprinkle the chopped pistachios over the cheese and press down gently with your hands.
Sprinkle 1-2 tsp. of our Tuscan Kitchen herb blend over the top (or use your favorite herb blend).
Roll the pastry lengthwise (like a cinnamon or jelly roll). Try to roll as tightly as you can.
Wrap the rolled pastry with parchment paper and place in the refrigerator for an hour. You can do this part in advance and store in the refrigerator for up to a day prior to baking.
Preheat the oven to 400 degrees.
When ready to serve, remove from the refrigerator, unwrap, and cut the pastry so that you have around 16-18 slices of pastry.
Place them on a baking sheet covered with parchment paper.
With a pastry brush, gently brush on a layer of egg wash.
Sprinkle with grated parmesan cheese and herbs.
Bake for 25-30 minutes.
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