You Can Still Eat Appetizers!!!

I have made this numerous times for gatherings - it is a hit!

Tomato-Baby Bell Pepper Tartlets

Ingredients

Top of Form

• 1 sheet frozen puff pastry dough, thawed
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
• 2 tablespoons canola mayonnaise
• 1 small garlic clove, minced
• 8 grape tomatoes, cut into 1/8-inch-thick slices
• 3 baby bell peppers, cut into 1/8-inch-thick rings
• 2 teaspoons fresh thyme leaves

Preparation

1. 1. Preheat oven to 400°.
2. 2. Unfold dough; place on a work surface lightly dusted with flour. Roll gently into a 10 x 9–inch rectangle. Cut dough into 20 (2 1/4 x 2–inch) rectangles. Score each rectangle about 1/8-inch from edge. Prick each dough piece liberally with a fork. Arrange dough pieces on a baking sheet lined with parchment paper; chill 10 minutes.
3. 3. Combine cheese, mayonnaise, and garlic, stirring well. Spread a scant 1/2 teaspoon cheese mixture over each dough piece. Top each tartlet with about 2 tomato slices and 2 bell pepper rings. Bake at 400° for 15 minutes or until dough is lightly browned. Remove from oven, and sprinkle evenly with thyme.
4. Wine Match: A smooth, light-tannin red like Michele Chiarlo, Barbera d'Asti “Le Orme,” Italy ($14) has vibrant fruit and tangy acidity that easily handles the rich ­Parmigiano-Reggiano and allows the sweet tomatoes and peppers to shine. —Scott Jones

Ann Taylor Pittman, Cooking Light
DECEMBER 2011 

Nutritional Information Amount per serving    

• Calories: 162
• Fat: 11.1g
• Saturated fat: 1.8g
• Monounsaturated fat: 2.9g
• Polyunsaturated fat: 5.8g
• Protein: 3.1g
• Carbohydrate: 12.4g
• Fiber: 0.7g
• Cholesterol: 2mg
• Iron: 0.8mg
• Sodium: 126mg
• Calcium: 39mg