by MyCommunalTable
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my 34 recipes »
Photo by MyCommunalTable
MyCommunalTable's Notes:
Expand1 sheet puff pastry Ask a question about this ingredient
4 ounces cream cheese Ask a question about this ingredient
3 tablespoons chorizo, mexican style, cooked off and drained Ask a question about this ingredient
1 tablespoon parmesan Ask a question about this ingredient
2 tablespoons green onions, finely chopped Ask a question about this ingredient
3/4 cups zucchini, shredded Ask a question about this ingredient
1 lime, juice of Ask a question about this ingredient
2 tablespoons pine nuts, toasted Ask a question about this ingredient
canola oil for greasing tins Ask a question about this ingredient
1 hefty handful of cilantro Ask a question about this ingredient
1 garlic clove Ask a question about this ingredient
2 limes, juice of approx. 1/4 cup Ask a question about this ingredient
1/4 to 1/2 cup olive oil Ask a question about this ingredient
pinches sugar Ask a question about this ingredient
dashes hot sauce, a few more, depending on heat level Ask a question about this ingredient
Brush mini muffin tins with canola oil.
Ask a question about this stepRoll out puff pastry sheet thin enough to get 14-16 rounds out of it. Use a round cookie cutter that was slightly larger then the opening of the muffin tin.
Ask a question about this stepLine puff pastry rounds in tins and set aside.
Ask a question about this stepMix cream cheese, chorizo, parmesan, green onions, and 1/2 cup of the zucchini in a bowl. Taste at this point. It usually does not need salt because of the cheese and chorizo, but add if needed. If you want more heat, add some hot sauce. Maybe just a little pepper. Make it to your taste.
Ask a question about this stepFill pastry shells with filling.
Ask a question about this stepTake what is left of the zucchini and divide in half. Press a few shreds of zucchini on top of each tart. You are looking for them to add another layer of zucchini taste plus an added crispiness when the bites are finished. Leave the other half to top when finished to add a fresh zucchini element to the appetizer.
Ask a question about this stepBake bites in a preheated oven set at 400F for approximently 25 minutes. Every oven is different, so keep an eye on them. You are looking for your pastry to be cooked and your top to be crispy.
Ask a question about this stepWhile your bites are cooking, make the pesto. Set up food processor.
Ask a question about this stepAdd cilantro and garlic. Chop.
Ask a question about this stepAdd lime juice.
Ask a question about this stepSlowly add oil while machine is running. When it starts to emulsify you have added enough oil.
Ask a question about this stepAdd sugar and hot sauce.
Ask a question about this stepTaste and adjust seasonings. My bites were salty and full of heat, so my goal of the pesto was to make it fresh and tangy to compliment my tart. So I did not want to add salt to my pesto until I could taste them together. I knew I could add salt, but I could not retrieve it from the dish. I fought the urge to add salt at this point and it paid off. You might want to add more lime.
Ask a question about this stepRemove bites from muffin tins. Place on serving tray. Drizzle pesto sauce on top of each bite. Place a few of shreds of the fresh zucchini on top of each bite.
Ask a question about this stepPlace a few pine nuts on top of each bite. I put the nuts on top versus into the pesto itself is because I wanted another texture element of the individual nuts.
Ask a question about this stepServe and enjoy seeing them disappear.
Ask a question about this stepThanks, lapadia
What a tasty treat -love how careful you are about blending your flavors. Great photo!
Hey, thanks!
Fany is the author of My Sweet Mexico and Paletas.
This looks amazing! I cannot wait to try it, I love anything with chorizo in it!