Served at the 2013 Say Cheese Wine Trail
1 pkg (17.3 oz) puff pastry sheets
5 eggs
1½ cups sour cream
32 oz. goat cheese
1-8 oz package of cream cheese
2 cups shredded Italian cheese blend
Chives, to taste (dried or fresh)
Parsley, to taste (dried or fresh)
Salt and pepper to taste
10-16 oz. thinly sliced smoked salmon
Garnish with:
additional sour cream & dill weed
Pre-heat oven to 400° F. Roll out puff pastry on lightly floured surface and transfer to baking sheets. Using forks, pierce dough all over. Bake until golden brown, about 15 minutes. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
In a large mixing bowl, beat together sour cream, goat cheese, cream cheese, shredded cheese, chives, parsley and salt. Incorporate eggs one at a time, blending well after each addition. Spread on prepared puff pastry crusts. Bake at 400° for 15 – 20 minutes. Cut into squares and top with smoked salmon, sour cream and dill. Recipe makes 2 – 18×13 sheet pans
Serve with Adam Puchta Vignoles.
