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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.
servings of about 3 tbsp/45 mL dip
Nutrients per serving:
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
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.