Some time last week, I was watching TV and a random cooking segment came on. The guy was making various hors de oeuvre/hors d’oeuvre/hors d’œuvre type foods (he called ’em canapés).
This particular segment was about mini pizzas. Being a lover of all foods Italiano, I decided to pay close attention to the segment so I could maybe have a go at the recipe one day.
The guy got some pieces of puff pastry, put a small dollop of tomato paste on each, then topped them off with a chunk of some fancy cheese. He cooked ’em in the oven and they turned out to be the beautiful, delicious-looking things
on the left in the photo above.
Last Thursday, my sister and I were all, “Let’s make food!” and I suggested that we have a go at the mini pizza recipe. I found the recipe online on the Better Homes and Gardens site on Yahoo:
puff pastry tomato paste bocconcini
Preheat oven to 180°C. Line an oven tray with baking paper. Cut 8 x 6cm rounds from the pastry and put them on the prepared tray. Spread a little tomato paste in the centre of each round, then season with salt and pepper. Top each round with half a ball of bocconcini. Bake for 12 minutes. Remove tray from oven. Stand pizzas for 3-4 minutes, then garnish each with a basil leaf.
We didn’t have tomato paste or bocconcini, so I improvised with what we did have — pizza sauce and a huge chunk of camembert that I found in the fridge. I also couldn’t be bothered to cut the pastry into rounded pieces, so I left them square. Everything else in the recipe, though, I followed.
However, disaster struck. I’d never had to cook camembert, so I had no idea how it’d behave if it were melted. Camembert cheese is soft and a little gooey and has a white “casing,” if you could call it that. The casing didn’t seem to be affected by the heat, but the soft part of the cheese melted all over the place.