INGREDIENTS:4 sheets (10 x15-inch) frozen puff pastry, thawed
as needed, beaten egg
3 ounces natural sliced almonds
72 sundried tomato halves, packed in olive oil, drained
1 lb, 8 oz. Brie cheese, cut into thin slices
2 oz. natural sliced almonds, toasted
Dijon Vinaigrette:
½ cup red wine vinegar
¼ cup coarse-grained Dijon-style mustard
1 tsp. minced garlic
1 cup extra virgin olive oil
½ tsp. salt
¼ tsp. pepper
12 oz. watercress, trimmed DIRECTIONS:Heat oven to 400°F. Using 3 ½-4-inch round cutter, cut out 24 rounds of puff pastry. Transfer to parchment-lined sheet pans. Brush tops with egg. Top each with ½ Tbsp. almonds. Bake 10 minutes or until lightly browned. Top each with 3 tomato halves and 1 ounce Brie. Return to oven; bake 4 to 5 minutes or until cheese begins to melt. Garnish each with 1 tsp. toasted almonds. To make Dijon Vinaigrette: In bowl, combine vinegar, mustard and garlic. Slowly whisk in olive oil. Season with salt and pepper, adjusting to taste. Makes about 1 ½ cups. For each serving to order: Toss ½ ounce watercress with 1 tsp. Dijon Vinaigrette. Mound on appetizer plate. Top with 1 almond puff pastry. NUTRITIONAL INFORMATION: SERVINGS:24 servings From:Chefs Neil Elsohn and Glenn Turner, The Waters Edge, Cape May, N.J. PHOTO CREDIT:Photo Credit: ALMOND BOARD OF CALIFORNIA
