Part-skim mozzarella cheese

By pcoates

Ingredients

• 8 oz.skim mozzarella cheese
• 8 oz. Reduced fat cream cheese
• 1 ⁄4 Cup light mayonnaise
• 1 1/2 tbsp. Herbs de Provence seasoning mix
• 3 Garlic cloves
• 1 ⁄4 Teaspoon ground Black pepper
• 1 Pint Grape tomatoes
• Eggs 1, beaten
• Puff pastry sheet, thawed
• Assorted Baguette Slices. assorted vegetables & crackers

Details

Servings 1
Adapted from ifood.tv

Preparation

Step 1

Directions

GETTING READY

1. Preheat oven to 425°F (220°C).

2. Grate mozzarella

MAKING

3. Mix cream cheese, mayonnaise, seasoning mix and garlic; stir in mozzarella.

4. Pump half of the tomatoes in Food Processor 10 times or until coarsely chopped; add in to cheese mixture. Repeat with remaining tomatoes and stir them gently into cheese mixture.

5. Scrape cheese mixture into Round Covered Dish microwave it, uncovered, on high for 2 minutes.

6. Unfold pastry onto lightly floured Cutting Board and lightly roll seams using rolling pin.

7. Place lid of baker over pastry. Using Pizza Cutter, cut around the lid to form a circle.

8. Place pastry circle over dip, lightly brush it with the egg and top it with cut-outs.

9. Bake, uncovered, 16 minutes or until pastry is golden brown. Remove baker from oven.

SERVING

10.Serve dip with Toasted Baguette Slices, assorted vegetables or crackers.

TIPS

Puff pastry is easiest to work with when it's cold. Thaw it in the refrigerator, and keep it chilled until you're ready to use it.

Soft cheeses like mozzarella are easiest to shred when they're very cold. Freeze it for 15 minutes before shredding.

To make Toasted Baguette Slices, preheat oven to 425°F (220°C). Place 24 thin slices of French bread on Large Round Stone with Handles. Lightly brush or spray the bread slices with olive oil. Bake 8-10 minutes or until the bread is lightly browned.