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4 ounces Stracchino cheese (can substitute Brie cheese with rind removed) 8 ounces finely grated fontina cheese 12 ounces mascarpone 1 (17.3-ounce) box frozen puff pastry, thawed Flour for dusting Confectioners’ sugar for dusting 1 (12-ounce) jar strawberry jam 20 fresh strawberries, washed, hulled, and sliced crosswise 5 teaspoons raw sugar Aged balsamic vinegar for drizzling ½ pint heavy cream, whipped Mint leaves for garnish

Mix together the three cheeses and put into a pastry bag. Set aside. Preheat the oven to 350°F. Using a rolling pin, roll the puff pastry into 6 thin rounds about 8 inches across. (Note: Use a little flour and confectioners’ sugar to keep the dough from sticking.) Line two cookie sheets with parchment paper and lay the dough rounds on top of the paper, making sure they don’t touch. Cover

Chefs table atlanta extraordinary recipes  
Chefs table atlanta extraordinary recipes