The ultimate holiday appetizer! Perfectly melted Gruyère cheese in buttery, flaky puff pastry—drizzled with honey and infused with rosemary and a touch of roasted garlic. The sharp, nutty bite of Gruyère pairs beautifully with the caramelized edges of the baked cheese. This is simply everything you want in a holiday starter!
I love serving on my Annie Glass plates for holiday entertaining — the most gorgeous glass pieces with 24K gold leafing. These make great gifts, too!
Gruyere & Rosemary Puff Pastry
Ingredients
- 1 sheet frozen puff pastry, fully thawed
- 1 cup gruyere, fontina, or a mix of both — cubed
- 1 tablespoon fresh rosemary, chopped
- 1 clove garlic, grated
- 2 teaspoons honey, plus more for drizzling
- 1 egg, beaten
- Crackers, for serving
- Freshly ground black pepper
Preparation
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1. Fully thaw the puff pastry. Preheat the oven to 425° F. Once the pastry has thawed, lay it flat on a parchment-lined 10-12 inch baking dish. Ensure the seams are strong: you may need to ball and re-roll the sheet of pastry if it’s breaking apart.
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2. Pile the cubes of cheese in the center of the pastry. Mix the rosemary and garlic together with your fingers, then sprinkle over the cheese. Drizzle with the honey. Fold the corners of the pastry over the cheese. Brush the pastry with the egg.
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3. Bake for 30 minutes or until the pastry is golden brown and the cheese is bubbly.
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4. Drizzle with extra honey and freshly cracked black pepper to taste and serve right away. You almost don’t need to pair this with crackers, but it’s nice to have the option!
For another one of my favorite holiday appetizers, check out my Holiday Whipped Feta with Cranberries!
Bon Appétit!
xx—BB
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