Recipe - Vegetable Ladder Loaf

2 md Red, yellow, or orange
sweet peppers
1 One half cup Spinach; firmly packed
One half cup Fresh basil; firmly packed
One half cup Parmesan cheese; grated
1 Garlic clove
1 Egg; beaten
1 pack Puff pastry; thawed
One fourth cup Pine nuts or slivered
almonds; toasted
2 tablespoon Bread crumbs

1. Roast peppers and remove skin. Cut into strips.

2. Combine spinach, basil, Parmesan cheese, and garlic in food processor
and pulse until well combined. Add 1 tablespoon of the beaten egg and
process till nearly smooth.

3. Line two baking sheets with parchment paper or plain brown paper.
Unfold sheets of pastry. Put one sheet of pastry on a baking sheet. Brush
pastry with some of egg. Sprinkle half of bread crumbs in 3 inch strip
down center of pastry. Spread half of spinachbasil combination on top of
bread crumbs to within one inch of ends. Sprinkle with half of the nuts.
Arrange half of pepper strips evenly over filling.

4. On both sides of filling make 3 inch cuts from the edges toward the
center at 1 inch intervals. Starting at one end, alternately fold opposite
strips of dough at an angle across filling.

5. Repeat with other half of ingredients.

6. Brush each pastry with beaten egg.

7. Bake at 425¼ for 25 minutes or until puffed and golden brown. Serve
warm. Cut each pastry crosswise into six slices, and then each slice in
half to make 24 pieces.
Posted to EATL Digest 03 Sep 96

Date: Wed, 4 Sep 1996 07:20:36 0300

From: Betsy Burtis ebburtis@IX.NETCOM.COM