INGREDIENTS:4 sheets (10 x15-inch) frozen puff pastry, thawed as needed, beaten egg 3 ounces natural sliced almonds 72 sundried tomato halves, packed in olive oil, drained 1 lb, 8 oz. Brie cheese, cut into thin slices 2 oz. natural sliced almonds, toastedDijon Vinaigrette: ½ cup red wine vinegar ¼ cup coarse-grained Dijon-style mustard 1 tsp. minced garlic 1 cup extra virgin olive oil ½ tsp. salt ¼ tsp. pepper 12 oz. watercress, trimmed DIRECTIONS:Heat oven to 400°F. Using 3 ½-4-inch round ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.