The savory zucchini and basil roses, ready in minutes with puff pastry, are a visually appealing yet simple appetizer perfect for impressing with minimal effort. Crunchy on the outside and soft inside, they are made in minutes and bring all the aroma of basil and the delicacy of zucchini to the table.
A quick yet impressive idea, ideal for an aperitif or as an appetizer for the upcoming holidays.
To prepare them, you’ll only need a roll of puff pastry, very thinly sliced zucchini using a mandoline and blanched for a couple of minutes, spreadable cheese, fresh basil, salt, pepper, and a drizzle of oil. Roll out the pastry, spread the cheese, add basil leaves and zucchini, then roll up and bake. Each roll becomes a small rose that bakes in muffin liners until golden.
Not only beautiful, but the savory roses are also super convenient to prepare in advance: they can be assembled a few hours before and baked just before serving, or reheated in the oven for a few minutes. Perfect as finger food for Christmas buffets or as an elegant snack for Christmas Eve dinner.
If you want a more intense flavor, you can enrich the savory zucchini and basil roses, ready in minutes, with a herb cheese spread, a bit of grated Parmesan, or a pinch of lemon zest for a fresh and aromatic touch.
READ THE F.A.Q. AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Creative
- Seasonality: Christmas, Spring, Summer, and Fall
Ingredients
- 1 roll puff pastry
- spreadable cheese
- 1 zucchini (medium)
- basil
- fine salt
- black pepper
- extra virgin olive oil
Tools
- Mandoline
- Cupcake Liners
Steps
Wash and trim the zucchini. Slice them into thin rounds.
Blanch the zucchini for a couple of minutes in slightly salted water, then drain and pat them dry to remove excess water.
Unroll and cut 4 strips of puff pastry along the long side and spread a thin layer of spreadable cheese on each strip. Season with coarsely torn basil leaves and freshly ground black pepper.
Overlap the zucchini slices along the entire length of each strip and fold the bottom part of the pastry over the rounds.
Roll each strip onto itself.
Slightly open the “petals” of the zucchini roses and place them in paper muffin liners. Bake in a hot oven at 375°F for about 18/20 minutes. They can be served either hot or cold.
Tips
The roses, once cooked, can be stored in the fridge for 2 days and reheated in the oven at 350°F for 5-6 minutes.
Try them with slices of eggplant or yellow zucchini for a bicolor effect.
Both shortcrust pastry and whole wheat puff pastry can be used.
FAQ
Can I use raw zucchini?
It’s better to blanch them: they roll more easily and remain soft after cooking.
Can they be frozen?
Yes, but only when raw: then cook them directly from frozen, adding 5 minutes to the cooking time.
