Ingredients

1 pkg puff pastry sheets

1 jar Stonewall Kitchen Basil Pesto, Sun-dried Tomato Pesto and Tomato Herb Bruschetta Spread

1 teaspoon anchovy paste

1/4 cup chopped fresh parsley

1 garlic clove, minced

10 large basil leaves, julienned

1 large onion, thinly sliced

1/4 cup Stonewall Kitchen Roasted Garlic Oil

Preparation

For the Pastry:

  1. Preheat oven to 400 degrees. Thaw one sheet of the pastry for about 20 minutes.
  2. Gently flatten with a rolling pin, to a 12 x 12 square.
  3. Prick pastry all over with the tines of a fork. Place the pastry on a parchment paper lined baking sheet. Top the pastry with another baking sheet, as this will keep pastry from “puffing” too much.
  4. Bake for 20 minutes until golden. Pastry can be made one day ahead and kept in an airtight container. Do not refrigerate.
  5. Use at room temperature.

For Topping:

  1. In a bowl, mix together the pestos or spread, half of the basil, minced garlic, all of the parsley and the anchovy paste. Mix to blend and set aside.
  2. Meanwhile, warm the Stonewall Kitchen Garlic Oil in a large sauté pan, over medium heat. Add the onions.
  3. Stirring frequently, cook until they are light brown and transparent - about 15 minutes. Set aside.

To Assemble:

  1. Cover the baked puff pastry crust with the pesto or spread mixture.
  2. Next, cover with the caramelized onions. Sprinkle with remaining julienned basil.
  3. Cut into 12 squares and serve.