Short Rib Puff Pastry Pizzette

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…

Cook short ribs a day ahead.

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!