Bistro BLT

What's not to love about this quintessential dinner sandwich served on
fresh-from-the-oven Pepperidge Farm® Puff Pastry Sheets. This version
gets an added boost of flavor from garlicky herbed cheese - unbelievably
good!

Bistro BLT
from Camilla Saulsbury

Thaw Time: 40 min.
Prep Time: 10 min.
Bake Time: 15 min.
Cool Time: 5 min.

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1
sheet), thawed
1/4 cup garlic & herb spreadable cheese
1 package (2.1 ounces) fully-cooked thick-cut bacon (12 slices), heated
according to package directions
3 cups baby arugula
2 medium tomatoes, thinly sliced

1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured
surface. Cut the pastry sheet into 3 strips along the fold marks. Cut
*each* strip in half crosswise to make *6* rectangles. Place the pastry
rectangles onto a baking sheet.

2. Bake for 15 minutes or until the pastries are golden brown. Remove
the pastries from the baking sheet to a wire rack and let cool for 5
minutes. Split *each* pastry into *2* layers, making *12* layers in all.

3. Spread *1 teaspoon* cheese on the split side of *each* layer. Place
*2 slices* bacon on *each* bottom layer. Top *each* with *about 1/2
cup* arugula, *about* *2 slices* tomato and the top layers, cheese-side
down.

/Tip*:*/ To serve as appetizers, cut *each* assembled pastry into *3*
pieces and secure with toothpicks.
Makes: 6 servings.

Kitchen Clip
                              If you can't find the herb cheese called for in the recipe,
simply blend whipped cream cheese with your choice of chopped fresh or
dried herbs and minced garlic.
Received on Wed Mar 23 17:59:46 2011