Mini Tomato Puffs with Original Crunch

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a skillet, combine the cherry tomatoes and 2 tablespoons of This Little Goat Original Crunch. Cook over medium heat for about 10 minutes, stirring occasionally, until the tomatoes have reduced in size by half and most of the liquid has evaporated. This will concentrate the flavors and intensify the tomato mixture.
3. Allow the cooked tomato mixture to cool to room temperature before assembling the puffs.
4. In a mixing bowl, combine the cooled tomato mixture with most of the crumbled feta cheese, reserving about 2 tablespoons of the feta for garnishing later. Gently fold the ingredients together to ensure they are evenly distributed.
5. Cut the thawed puff pastry sheet into 12 equal-sized pieces. Place the puff pastry squares on a lined baking tray.
6. Using a sharp knife, make a cut halfway through the center of each puff pastry square, creating a smaller square within. This will allow the puff pastry to rise and create a pocket for the filling.
7. Along the borders of the puff pastry squares, brush them with the reserved 1 tablespoon of This Little Goat Original Crunch oil. This will add a delightful kick of flavor and a beautiful shine to the finished puffs.
8. Spoon a generous amount of the cooled tomato and feta mixture into the center of each puff pastry square.
9. Bake the puffs in the preheated oven for 15-20 minutes, or until they turn a gorgeous golden brown and become puffy and crisp.
10. Once the puffs are done, remove them from the oven and allow them to cool slightly. Sprinkle the reserved feta cheese on top for an extra burst of savory goodness.
11. These mini tomato puffs are best enjoyed once they have cooled slightly, allowing the flavors to meld together. Serve them as a delightful appetizer or snack, and savor the combination of juicy cherry tomatoes, tangy feta cheese, and the irresistible heat of This Little Goat Original Crunch.