Source: Wisconsin Milk Marketing Board
Puff pastry is covered with bacon, kale and Wisconsin cottage cheese in this appetizer recipe. For a tasty finishing touch, it’s topped with shredded Wisconsin asiago.
1 sheet frozen puff pastry, thawed
6 oz. (4-6 slices) thick-sliced bacon
1 cup bulb onions, sliced
1 cup kale, ribs removed, thinly sliced
1 cup cottage cheese
1 egg, beaten
Salt and pepper to taste
1/2 cup (2 oz.) Wisconsin asiago cheese, shredded
- Preheat oven to 400°F. On lightly floured surface, roll puff pastry into 10x12-inch rectangle. Place on baking sheet.
- In medium skillet, fry bacon over medium heat, just until beginning to brown; remove to paper towels. Cut into thin strips; set aside. Add onions to skillet; sauté over medium-low heat until wilted and beginning to color, 5-6 minutes. Add kale and cook 1 minute more. Remove to paper towels to drain.
- In small bowl, combine cottage cheese and egg. Add half the bacon, season with salt and pepper. Spread cottage cheese mixture over puff pastry, leaving 1-inch border around edge. Sprinkle evenly with remaining bacon, followed by onion and kale mixture. Top with asiago. Bake 15-20 minutes until puffed and golden. Cut into 24 pieces, serve hot.