Red Olives, Sun Dried Tomatoes And Blue Cheese Triangles

Ingredients:
1 package puff pastry (1 pound)
1/2 cup red olives, pitted
5 cloves marinated garlic
(optional)
1/2 cup sun-dried tomatoes
3 ounces blue cheese
1 egg
some flour for dusting

Place olives into food processor.

Add garlic.

Pulse until well-chopped.

Add sun-dried tomatoes.

Pulse until well-chopped. Take
olive paste out and place it into
a bowl.

Cut blue cheese into several
rough strips crosswise.

Turn board and dice blue
cheese roughly.

Add blue cheese to chopped
olives and tomatoes and mix the
ingredients until well-blended.

Roll out puff pastry. CLICK
HERE for instructions.

Preheat the oven to 375
degrees F.

Using a sharp knife, cut puff
pastry into 4 strips, lengthwise.

Cut each strip into 4 equal-size
squares.

Place one teaspoon of blue
cheese-olive filling in the middle
of each square.

Fold one corner of the square so
it touches opposite corner,
forming a triangle.

Pinch edges to stick them
together.

Place triangles onto a greased
baking tray or cookie sheet
(spray it with a cooking spray or
rub with margarine or butter
stick).

Break egg into a small bowl.

Mix it well with fork.

Brush each triangle with egg.
Place baking tray in center of
preheated oven. Bake triangles
at 375 degrees F for about 25
to 35 minutes or until crisp and
golden brown. Baking time may
vary depending on the oven.

Serve warm.

Red Olives, Sun Dried Tomatoes And Blue Cheese Triangles

Great for parties! Substitute the blue cheese
with feta for a change.

Adapted from

The Olive and the
Caper: Adventures in
Greek Cooking