barefoot contessa: mustard and swiss batons

Staying with the theme from last Tuesday, today I give you another great appetizer recipe from Barefoot Contessa's Foolproof.  I will say that I did not follow the instructions exactly for this recipe (I am not a huge fan of measuring), but I think it would have been helpful- at least for the amount of mustard to use.  If you are like me (and you don't measure exactly) and your batons still need a little kick, just serve with a side of mustard dipping sauce.  Let me know what you think!

Mustard and Swiss Batons
Recipe adapted from Barefoot Contessa, Foolproof

Ingredients:

• Flour for dusting cutting board
• 1 sheet of frozen puff pastry, thawed and very cold
• 3 Tbs. dijon mustard
• 1 egg beaten with 1 tsp water for egg wash
• 3 ozs. swiss cheese, grated (original recipe calls for gruyere, but due to expense, I used swiss)
• 2 Tbs. parmesan cheese
• Flaked sea salt for sprinkling

Directions:

1. Unfold sheet of puff pastry on a well floured board and roll it into an 11x13 inch rectangle with a rolling pin.  
2. With a shorter end of the pastry closer to you, brush the lower half of the pastry evenly with mustard, leaving 1/2 border around the edges.  Brush the border of the pastry with egg wash and fold the top half over the bottom half, lining up the edges.  
3. Place pastry on sheet pan and chill for 15 minutes.
4. Place the pastry on a board and trim the three irregular edges with a sharp knife.  With the folded edge away from you, cut the pastry into 1x6 inch strips.  You should have 10-12 "batons."
5. Brush the top of the batons lightly with egg wash (don't let it drip down the sides) and sprinkle evenly with swiss, parmesan, and 11/2 tsp. seal salt.  Chill for at least 15 minutes.
6. When ready to bake, preheat oven to 400.
7. Bake the batons for 15-18 minutes, until golden brown and puffed.  Allow to cool on pan for 3 minutes and serve warm.  

Enjoy!

xo,