Boursin Cheese, Caramelized Onions, and Crispy Bacon in Puff Pastry
Buttery, flaky appetizer that is to die for.
Ingredients
Directions
- 1
Remove Puff Pastry from freezer and let it thaw according to package.
- 2
Remove your Boursin Cheese from the refrigerator and let it get to room temperature while you cook the onions and bacon.
- 3
In a large ovenproof skillet (cast-iron works well), melt the butter and olive oil over medium-low heat. Add the thinly sliced onions.
- 4
Cook the onions, stirring occasionally, for about 25-30 minutes or until they are soft, deeply caramelized, and have turned a rich golden brown color.
- 5
If the onions start to stick to the pan, you can deglaze it with a tablespoon or two of white wine.
- 6
Season with salt and pepper then remove from heat.
- 7
On a clean workspace, lay out 1 layer of the puff pastry then evenly spread the Boursin Cheese over it followed by a layer of caramelized onions and bacon.
- 8
Starting at the long (12-inch) edge, roll the puff pastry into a log.
- 9
Trim the ends so that they are even, then tightly wrap the log with the plastic wrap.
- 10
Place in the refrigerator for 20 minutes.
- 11
Once the log has chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices.
- 12
Arrange the rolls 1 inch apart on the prepared baking sheets.
- 13
Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, about 18 minutes.
- 14
Serve warm or at room temperature.
