Place the puff pastry sheet on parchment paper and roll to 12"x 12". Transfer to a baking sheet.
3
Spread a thin layer of the pesto on the puff pastry, and sprinkle with Asiago Fresco and Parmigiano-Reggiano. Place the tomatoes in a single layer on top. Grind fresh pepper on top of tomatoes and sprinkle the additional Parmigiano-Reggiano.
4
Bake for 30 minutes or until the puff pastry is puffed and golden brown.
5
Remove from oven and lightly drizzle with olive oil, sprinkle with sea salt, and top with thinly-sliced fresh basil.
Place the puff pastry sheet on parchment paper and roll to 12"x 12". Transfer to a baking sheet.
3
Spread a thin layer of the pesto on the puff pastry, and sprinkle with Asiago Fresco and Parmigiano-Reggiano. Place the tomatoes in a single layer on top. Grind fresh pepper on top of tomatoes and sprinkle the additional Parmigiano-Reggiano.
4
Bake for 30 minutes or until the puff pastry is puffed and golden brown.
5
Remove from oven and lightly drizzle with olive oil, sprinkle with sea salt, and top with thinly-sliced fresh basil.