The tapenade twists are an easy appetizer to serve with cocktails. You can make them ahead of time and store in the freezer. Take them out and reheat at 350 degrees for 10 minutes before serving.
- 1/4 cup black olive tapenade or spread
- 2 oz feta cheese crumbled
- 2 tbsp chopped almonds
- 1 package package of Pepperidge farm puff pastry
- olive oil
Preheat oven to 400F
Line 2 baking trays with parchment paper
Mix olive tapenade,feta cheese and almonds together to form a spread
Roll out both sheets of puff pastry in box to the same size each
Spread one sheet with the olive spread from corner to corner
Take the other piece of pastry and put on top like a sandwich, gently roll the pastry together to seal
Cut in 1/2 horizontally and then cut into 3/4 inch strips
Twist them place on baking tray and brush with olive oil
Bake for about 30 minutes until light brown and crispy.
May take a little longer depending on your oven