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Black Olive Pesto Pizzette

Recipe Date:
May 17, 2017
Serving Size:
16
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)

This recipe is from Savoring SIMI Since 1876. A collection of recipes served by our winery chefs throughout our 140 year history and currently brought to life by our beloved Chef Kolin Vazzoler.

Ingredients
  • 2 cans pitted black olives
  • 2 cloves garlic, peeled
  • 2 tbsps pine nuts
  • 1/2 cup olive oil
  • 3/4 cup grated Asiago cheese
  • 1 package (2 small sheets) frozen puff pastry
Directions

Drain olives. Cut half of them into slices and place in a small bowl.

Place garlic and pine nuts in food processor fitted with steel blade and chop fine. Add whole olives, cheese and oil and puree. Mix by hand with the sliced olives in the bowl.

Preheat oven to 450°F degrees.

Defrost pastry and cut into 16 rounds. Place on lightly greased baking sheet.

Spread olive pesto over the center of each round. Bake for 15 minutes, or until pastry edges are browned.

NOTE: Use leftover pesto on sandwiches or pasta, or more pizzette.

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