Puff Pastry Pizzette
Red Wine Braised Short Rib
Gorgonzola, Roasted Tomato
Arugula Chiffonade, Malt Vinegar Vinaigrette
May I offer you an appetizer?
We are in summer entertaining mode here @ Taste With The Eyes. Two big parties, back to back. Lots of appetizers! We served this one at both parties, big hit…
Brown about 2 lbs. short ribs in half olive oil half butter in an ovenproof casserole. Add a half-bottle of hearty red wine, 2 c. beef broth a few smashed garlic cloves, salt and pepper. Cook covered in a 325° oven until tender, about 3+ hours.
Chill overnight. Remove the fat, save the juice, shred the meat. Reheat to assemble the pizzettes.
Cut puff pastry sheets into rounds with a cookie cutter. Bake on an ungreased cookie sheet at 350° until golden brown.
Poke a hole in the top of the pastry. Add crumbled gorgonzola cheese.
Top each pizzette with a slice of roasted tomato then about a tablespoon of warm (not hot) shredded short rib.
To make the tomatoes: Slice Roma tomatoes crosswise. Place in a single layer on a baking sheet. Season with salt, pepper, dried oregano. Drizzle with olive oil. Cook in a convection oven at 425° until most of the moisture evaporates and the tomato begins to caramelize.
Finish with ribbons of arugula lightly tossed with a small amount of malt vinegar/olive oil/ salt /pepper.
Happy summer entertaining!
31 thoughts on “Short Rib Puff Pastry Pizzette”
I would have liked to be at both parties…so I could taste twice!!
I love this blog!
I’m with Joan:D
LOOKS AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!! The flavors are amazing.
These look incredible! I will be making these for my next dinner party!!!!
These sound fantastic!
I’m with Joan and Val!
Looks so good. I love apps… thanks for sharing.
This looks like a delectable, hearty and rich summer appetizer. I am sure everyone enjoyed it!
Mmm. I’d be following the tray around! Have a lovely Sunday, Lori Lynn.
You always have such beautiful food! These are such a clever idea, beautifully done.
I wish my summer looked and tasted this good!
Oh Gosh! Come to my party pleasee!
The little puffs are so cute!
This is truly beautiful food…luv these short rib puff pastries. The gorgonzola is the icing!
Looks fantastic, not too complicated but so delectable!
Oh my! Those look heavenly! What gorgeous presentation!
Wow, what a beautiful appetizer, not only looks pretty, must taste to yummie!
Now that appetizer would make a meal for me! I love the idea and the flavors are intense.
I love appetizers and this looks so simple but amazing! I’ll definitely give this one a try.
It is hard to imagine that someone can be enjoying food outside. We are in the midst of winter. Briliant idea, will remeber for my next event, thank you for sharing!
Oh my~what a fabulous idea for an appetizer! It looks scrumptious. Can’t wait to try out your recipe!
Ooh.. I love how you cooked the short ribs.. a whole bottle of wine?? YUMMM!
Beautiful Pizzette Lori Lynn. 🙂 I hope your having a wonderful summer!!
Hi Laurie – I am so glad you commented! This was originally a recipe for 4 lbs of short ribs – so thank you so much because I revised it to the 2 lbs. we needed for appetizers. We are definitely cooking up a storm here. It now has the correct proportions. My apologies for the confusion.
As my crazed days end, I see this short rib appetizer in my future. I do! I do! Meanwhile I will Taste with the Eyes.
Everything looks beautiful and delicious! Thanks for visiting my blog and leaving a comment 🙂
Lovely canape. I am a big fan of short rib and this just speaks to me. Fantastic.
These short rib pizzettes are right up my alley.
I love anything w/ puff pastry!
Beautiful hors d’oevres!
Hi! I think I’m making these for my holiday party Saturday. I’m wondering if the pastry has to be warm when serving or just the short ribs?
Hi Annie – Happy holidays! The pastry can be room temp, the meat should be warm. Good luck.