Pesto Zucchini Rosettes
A delightful blend of flavours and textures, these Pesto Zucchini Rosettes are not only a treat for the taste buds but also a visually stunning addition to any occasion. Personally, I adore these rosettes for their versatility – perfect for cocktail parties, brunch, or even as an elegant side dish. The recipe's flexibility allows you to make them ahead of time, and they can even be tailored to suit a vegan diet.
Zucchini is rich in vitamins and minerals, and when paired with the goodness of olive oil and pesto, you're getting a dose of heart-healthy fats and antioxidants. It's a tasty way to incorporate veggies into your diet, making these rosettes a guilt-free pleasure!
pesto zucchini bites
INGREDIENTS
⅓ sheet puff pastry
6 tsp Boursin cheese (Garlic and Fine Herbs)
2 tbsp olive oil (plus extra for greasing cupcake tins)
2 tsp white balsamic vinegar
1 tsp pesto (Le Grand’s Classic pesto)
2 zucchinis
Kosher salt and pepper, to taste
INSTRUCTIONS
Thaw one sheet of puff pastry for 40 minutes, using about ⅓ of the sheet for this recipe.
Cut the puff pastry into 2½” x 2½” squares and place them in greased cupcake tins.
Spoon 1 teaspoon of Boursin cheese into each cup, flattening it to cover the bottom.
In a small bowl, mix 2 tablespoons olive oil, 2 teaspoons white balsamic vinegar, and 1 teaspoon pesto. Set aside.
Use an apple peeler to make thin strips of zucchini. Once you get to the seeds, flip so you can get more strips easily. You’ll want about 24 strips in total. Slice each strip in half.
Preheat the oven to 375°F (190°C).
Dip zucchini strips in the pesto mixture and create rosettes, placing them in the pastry cups.
Sprinkle with kosher salt and pepper and bake for 30 minutes.
Allow to cool for 5 minutes before serving.
NOTES
These rosettes can be refrigerated for 3-4 days in a lidded container.
To reheat, bake at 375°F (190°C) for 7-10 minutes.
