Ingredients
1 sheet store-bought puff pastry, thawed
2 tbsp Buona Cucina Blood Orange Fused Olive Oil
1 cup crumbled gorgonzola cheese
1/3 cup roasted chopped walnuts
1 tbsp fresh rosemary, finely chopped
2 tbsp Buona Cucina Maple Dark Balsamic Vinegar (Extra for Drizzling)
Optional: flaky sea salt or cracked black pepper
Directions
Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin.
Prepare the pastry:
On a lightly floured surface, unfold the puff pastry and cut into 2-inch squares.
Brush the top of each square with Buona Cucina Blood Orange Fused Olive Oil, then press oil side down into the muffin cups to form little pastry shells.
Add the filling:
Place a spoonful of gorgonzola, a few walnut pieces, and a sprinkle of rosemary in each cup.
Drizzle before baking:
Lightly drizzle Buona Cucina Maple Dark Balsamic Vinegar over each filled cup.
Bake:
Bake for 15–18 minutes, or until puffed and golden.
Serve:
Cool for a few minutes before removing from the tin. Serve warm or at room temperature. Drizzle with more Balsamic