Arugula Pesto & Sundried Tomato Wreath

Recipe created by: Noble Tandem

This recipe is a real pleasure for the eyes and for the taste buds! In addition, your guests will believe that you have spent hours in the kitchen, when this Arugula Pesto and Sundried Tomatoes Wreath is ready in less than 1 hour.

To have a beautiful wreath, everything is in the folding. The technique is simple, as you will see in the photos. Be careful not to add too much ingredients, respect the quantities or your dough may not close well.

This is versatile recipe, you can use basil pesto if you prefer or go with other kinds of cheeses. It's up to you to let your imagination run wild!

This Christmas Cheese Log is an explosion of flavors. The cheese mixture is fill with a multitude of condiments like artichokes, olives, sundried tomatoes and grilled peppers which makes each bite different, but just as delicious.

You can prepare the cheese log up to 4 days in advance, simply omit the garniture on top just add it at the last minute.

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Yields12 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 1 roll puff pastry
 1 cup mozzarella cheese, grated
 1 cup cheddar cheese, grated
 1 egg, beaten
 fresh thyme to garnish

1

Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.

2

On a clean surface add a little flour and roll the pastry out and cut a large circle out of the pastry (about 12 - 14 inches).

3

Place the pastry on the prepared baking sheet or a pizza pan.

4

In the middle of our circle pastry, mark a circle with a bowl and with a knife, cut 8 triangles

5

Spread the pesto then add the mozzarella and cheddar cheese. Top with the chopped sundried tomatoes.

6

Bring one point of the triangle with the outer edge and pinch together. Do this with all triangles.

7

Brush with egg wash and bake for 25 minutes.

8

Let cool for 10 minutes and garnish with thyme. Serve.

Category

Ingredients

 1 roll puff pastry
 1 cup mozzarella cheese, grated
 1 cup cheddar cheese, grated
 1 egg, beaten
 fresh thyme to garnish

Directions

1

Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.

2

On a clean surface add a little flour and roll the pastry out and cut a large circle out of the pastry (about 12 - 14 inches).

3

Place the pastry on the prepared baking sheet or a pizza pan.

4

In the middle of our circle pastry, mark a circle with a bowl and with a knife, cut 8 triangles

5

Spread the pesto then add the mozzarella and cheddar cheese. Top with the chopped sundried tomatoes.

6

Bring one point of the triangle with the outer edge and pinch together. Do this with all triangles.

7

Brush with egg wash and bake for 25 minutes.

8

Let cool for 10 minutes and garnish with thyme. Serve.

Arugula Pesto & Sundried Tomato Wreath

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