- 1
Ingredients
- Ingredients:
- 8 8
- oz (250 g) part-skim mozzarella cheese
- 8 8
- oz (250 g) reduced-fat cream cheese (Neufchâtel), softened
- 1/4 1/4
- cup (50 mL) light mayonnaise
- 1 1/2 1 1/2
- tbsp (22 mL) Herbs de Provence Seasoning Mix
- 3 3
- garlic cloves
- 1/4 1/4
- tsp (1 mL) ground black pepper
- 1 1
- pint grape tomatoes
- 1 1
- egg, beaten
- 1 1
- frozen puff pastry sheet (from 17.3-oz/397-g pkg), thawed (see Cooks Tip)
- Toasted Baguette Slices (see Cooks Tip), assorted vegetables or crackers
Preparation
Step 1
Herbs de Provence Seasoning Mix
Herbs de Provence Seasoning Mix
egg, beaten
Directions:
Preheat oven to 425°F (220°C). Grate mozzarella using
Mix cream cheese, mayonnaise,
seasoning mix, garlic pressed with
; stir in mozzarella.
710 times or until
coarsely chopped; add them to cheese
mixture. Repeat with remaining tomatoes
and stir them gently into cheese mixture.
Scrape cheese mixture into
and microwave it,
uncovered, on HIGH 12 minutes or
just until cheese starts to melt; stir
halfway through cooking.
Place lid of baker over pastry. Using
Place pastry circle over dip, lightly
brush it with some of the egg and top
it with cutouts; lightly brush cutouts
with egg. (Discard the rest of the egg.)
To make
,
preheat oven to 425°F (220°C). Place
24 thin slices of French bread on