Thursday, May 7, 2015
Which is exactly what has happened in our lives the past few weeks. The past month, specifically the past two weeks have been a whirlwind. I was given the opportunity to cater an event. My first event actually!
That event took place this past Tuesday. So the past few weeks have been spent finalizing the menu, several trips to the store, chopping more tomatoes than I want to think about, and planning the time line. And everything else (even the blog) has taken a back seat.
I'm sorry, I tried to get it together and share some recipes with y'all, but to be honest, my brain was shot and if I did share something with you I'm not sure if it would make sense or if the recipe would be complete. So, instead, the blog took a back seat and for that I'm sorry. But, I'm back now and here with a quick and easy recipe that made an appearance during all the chaos!
Oh, I guess you probably want to know how the event went. Well, it was amazing. It was a lot of work, a lot of preparation and well, I did stress a bit about how much to make. But, in the end it turned out amazing. All the food was made, it all made it to the serving trays, there was plenty of it, and most importantly everyone was pleased.
Buttery, flaky puff pastry topped with chive and onion cream cheese spread, followed by bacon, peppery arugula and ripe, juicy tomatoes.
BLT Puff Pastry Pizza
1 Sheet Pepperidge Farm puff pastry
4 Oz (1/2 container) Chive and onion Philadelphia cream cheese spread
5 Strips, thick cut bacon cooked and crumbled
1 Cup loosely packed arugula
1/2 Cup grape tomatoes, halved
Preheat oven to 400. Line a cookie sheet with a silicone baking mat or parchment paper and set aside.
Remove one sheet of puff pastry from the package and unfold. If the "seems" pull apart while unfolding, gently pinch them back together. Place on the prepared baking sheet. Place in the preheated oven and cook for about 15 minutes, or until golden brown. Remove from the oven and allow to cool slightly, about 5-7 minutes.
Spread the cream cheese over the slightly cooled puff pastry. Sprinkle bacon, arugula and tomatoes evenly over the cream cheese. Cut and enjoy.
Recipe source: A Lynsey Original