Puff Pastry Nachos

Puff Pastry Nachos

Yield: 36 nacho bites

Prep Time: 30 min + rising time

Cook Time: 20 min

Ingredients:

1/2 pkg. (17.3 ounces) Puff Pastry Sheets, (one sheet) thawed
3/4 cup refried beans
36 small slices of tomato (I use small Campari tomatoes)
36 sliced olives
3/4 cup finely shredded cheddar (or cheddar/jack blend)
avocado, sliced and/or jarred sliced jalapeños
sour cream, optional

Directions:

1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
2. Use a knife or pizza cutter to cut 1-inch squares from the Puff Pastry. You should be able to get 36 squares from one sheet. Place the squares on the baking sheet, leaving about 1-inch space between each square.
3. Place a small dab of beans on each pastry square. Top with a tomato and an olive. Bake for 15 minutes. Remove baking sheet from the oven and top each with a sprinkle of the shredded cheese. Return the baking sheet to the oven for 3 to 5 minutes, just until cheese is melted and pastry is lightly browned.
4. For serving, top each with avocado or jalapeño and a small dollop of sour cream.

Tips:

Make- ahead tip: Prepare nachos through topping with beans, tomato and olive. Wrap the baking sheet with plastic wrap and refrigerate up to 3 hours before baking. To bake, remove from the refrigerator, discard plastic wrap, and bake & finish as directed.