Thank you Ina for this recipe.
Puffed pastry is one of those things that is delicious no matter what you put in it.
Last week we were in Chicago visiting our son and his family. I just love seeing the little grandsons, they are so cute; but whose grand-kids are not cute and adorable but our four are especially cute and adorable; I just want to squeeze and hug them all the time. I even blow kisses to their pictures on my refrigerator.
We had a few snow flurries while there and temperatures were in the 20-30’s. Anyone that knows me knows I prefer cold weather to hot weather. BUT, when it gets that cold I start changing my mind. I love coming up with different appetizers we can try. One day I decided to put on my gloves, scarf and long HEAVY wool coat and venture out by myself to a little gourmet grocery, Olivia’s Market. It was only 1/2 mile away but I had GPS on iPhone up and running because i did not want to take any chances of wandering off into parts unknown.
I love little markets like Olivia’s; I had gone there to buy some salad ingredients to go with the soup I was making that night. While there I bought some of their country pate and their chicken liver mousse and some cheese all of which we enjoyed before dinner that night.
Back to this recipe — about a month ago I was watching Barefoot Contessa and Ina Garten was making this Soppressata and Cheese in Puff Pastry recipe so while I was out running around one day, I stopped to pick up some of the soppressata and cheese to make this for an appetizer for the two of us.