Ingredients:
- 2 rolls of rectangular puff pastry
- Tomato sauce
- Grated scamorza cheese
- Grated Grana cheese
- Fresh basil
- Peperita 11 Herbs
- 5 drops of Fueghita (instead of salt)
Preparation:
Preheat the oven to 180 °C. Roll out one sheet of puff pastry on a baking tray lined with parchment paper.
In the center of the pastry, spread a layer of tomato sauce with a few drops of Fueghita, then add the grated scamorza, the Grana cheese, a few basil leaves, and sprinkle with Peperita 11 Herbs.
Cover with the other roll of puff pastry, sealing the edges well to prevent the filling from leaking during baking.
Once sealed, place the pastry in the refrigerator to chill. Afterward, cut the surface into a grid, creating many small squares.
Bake for about 25-30 minutes, or until the pastry is golden and crispy.
Let it cool slightly, then cut into squares. They are perfect as appetizers for aperitifs, apericena, buffets, parties, and snacks!
Add a few drops of Fueghita for an extra spicy and aromatic touch! Enjoy!
