Gluten-Free JOC Appetizer: Pesto and Sun-Dried Tomato Palmiers

Ingredients:

1 sheet gluten-free puff pastry (store-bought or homemade)
1/4 cup gluten-free pesto sauce
1/4 cup chopped gluten-free sun-dried tomatoes
1/4 cup grated gluten-free Parmesan cheese
1/4 teaspoon black pepper
1 egg, beaten (for egg wash)
Gluten-free cooking spray (for greasing)
1 tablespoon gluten-free fresh basil leaves, chopped (optional, for garnish)
1 tablespoon gluten-free pine nuts (optional, for garnish)

Instructions:

Preheat your oven to the temperature recommended for the gluten-free puff pastry or according to your homemade pastry recipe.
Roll out the gluten-free puff pastry on a lightly floured surface or between two sheets of parchment paper.
Spread a layer of gluten-free pesto sauce evenly over the entire pastry sheet.
Sprinkle the chopped gluten-free sun-dried tomatoes and grated gluten-free Parmesan cheese over the pesto.
Season with black pepper.
Starting from one edge, carefully roll up the pastry sheet into a tight log.
Slice the log into 1/2-inch thick palmiers.
Place the palmiers on a baking sheet lined with parchment paper and lightly greased with gluten-free cooking spray.
Brush the tops of the palmiers with beaten egg for a golden finish.
Bake in the preheated oven for about 12-15 minutes or until the palmiers are puffed and golden.
Remove from the oven and let them cool slightly.
Optionally, garnish with chopped gluten-free fresh basil leaves and gluten-free pine nuts.
Serve these scrumptious Gluten-Free Pesto and Sun-Dried Tomato Palmiers as a flavorful appetizer (joc appetizer) at your next gathering. Enjoy!