This appetizer from Chef Adam Richman is easy to prepare and will impress even the most sophisticated guests.
- Yield: Serves 4 to 6
- 1 8-ounce can of refrigerated crescent roll dough
- ½ cup pesto, prepared or homemade (see below for the recipe)
- ½ cup sun-dried tomato paste
- 1 tablespoon dried oregano
- 1 7- to 8-ounce round Gouda, wax removed, at room temperature
- 1 large egg, for egg wash
- 1 tablespoon olive oil
- 2 cups packed fresh basil leaves
- 2 garlic cloves, peeled
- ¼ cup pine nuts
- 2/3 cup extra virgin olive oil
- ½ cup Parmesan or pecorino cheese
- Kosher salt* and freshly ground *black pepper to taste
For the Gouda:
- Preheat the oven to 350F
- Remove the dough from the can, unroll it on to a lightly floured surface, and let it stand for 15 minutes or so to come to room temperature
- Roll the dough (or pat with your hands) into one big sheet large enough to enclose the cheese round. Spread the surface with the pesto and sun-dried tomato paste, leaving a one-inch border around the sides. Sprinkle with the oregano. Place the cheese in the center of the pastry sheet.
- Fold the dough over the cheese so it is fully encased. Place seam side down on a rimmed baking sheet.
- In a small bowl, beat the egg with the olive oil. Brush the top of the dough with the egg wash.
- Bake until the dough is golden brown, 15 to 20 minutes.
For the Pesto:
- In a food processor, pulse the basil, garlic, and pine nuts together until coarsely chopped. Slowly pour in the oil and process until fully incorporated and smooth. Remove to a bowl.
- Stir in the cheese and season with salt and pepper. Use that day, or put the pesto in an airtight container and store in the refrigerator for a few days.