||oz (250 g) part-skim mozzarella cheese
||oz (250 g) reduced-fat cream cheese (Neufchâtel), softened
||cup (50 mL) light mayonnaise
||tbsp (22 mL) Herbs de Provence Seasoning Mix
|| garlic cloves
||tsp (1 mL) ground black pepper
||pint grape tomatoes
|| egg, beaten
|| frozen puff pastry sheet (from 17.3-oz/397-g pkg), thawed (see Cook’s Tip)
|| Toasted Baguette Slices (see Cook’s Tip), assorted vegetables or crackers
- Preheat oven to 425°F (220°C). Grate mozzarella using Microplane®
Adjustable Coarse Grater.
- Mix cream cheese, mayonnaise,
seasoning mix, garlic pressed with
Garlic Press and pepper in Classic
Batter Bowl; stir in mozzarella.
- Pump half of the tomatoes in Manual
Food Processor 7–10 times or until
coarsely chopped; add them to cheese
mixture. Repeat with remaining tomatoes
and stir them gently into cheese mixture.
- Scrape cheese mixture into Round
Covered Baker and microwave it,
uncovered, on HIGH 1–2 minutes or
just until cheese starts to melt; stir
halfway through cooking.
- Unfold pastry onto lightly floured
Large Grooved Cutting Board and
lightly roll seams using Baker's Roller®.
- Place lid of baker over pastry. Using
Pizza Cutter, cut around the lid to
form a circle. Using Creative Cutters,
cut out and reserve two shapes from
center of pastry circle.
- Place pastry circle over dip, lightly
brush it with some of the egg and top
it with cutouts; lightly brush cutouts
with egg. (Discard the rest of the egg.)
- Bake, uncovered, 16–18 minutes or
until pastry is golden brown. Remove
baker from oven. Serve dip with
Toasted Baguette Slices, assorted
vegetables or crackers.
Nutrients per serving: (about 3 tbsp/45 mL dip): Calories 100,
Total Fat 7 g, Saturated Fat 2.5 g,
Cholesterol 20 mg, Sodium 130 mg,
Carbohydrate 5 g, Fiber 0 g, Protein 4 g
Cooks Tips: Puff pastry is easiest
to work with when it's cold. Thaw it
in the refrigerator, and keep it chilled
until you're ready to use it.
Soft cheeses like mozzarella are easiest
to shred when they're very cold. Freeze
it for 15 minutes before shredding.
To make Toasted Baguette Slices,
preheat oven to 425°F (220°C). Place
24 thin slices of French bread on Large
Round Stone with Handles. Lightly
brush or spray the bread slices with olive
oil. Bake 8–10 minutes or until the bread
is lightly browned.
© 2013 The Pampered Chef used under license.