Puff Pastry Baskets with Anchovies in Rizzoli Sauce

1. Roll out the puff pastry on a flat, previously floured surface.
2. Using a pastry cutter or glass, cut out puff pastry disks about 8 cm in diameter.
   Lightly butter and flour muffin or tartlet molds and insert the puff pastry disks into each hollow, making the edges stick well to the mold wall.
3. Prick the bottom of each basket with a fork to prevent the puff pastry from puffing up during baking.
4. Preheat the oven to 180°C (static) or 170°C (fan).
5. Brush the baskets with beaten egg for even browning.
6. Bake the baskets for about 15 to 20 minutes, or until golden brown and crisp. Remove them from the oven and let them cool.In a bowl, mix the spreadable cheese with the chopped rosemary, oregano, a pinch of salt and pepper.
7. Add a teaspoon of Rizzoli’s Anchovy Sauce to give it a really special flavor kick. Blend until smooth and creamy.
8. Once the puff pastry baskets are cooled, fill each with a spoonful of cream cheese.
9. Place anchovies in Rizzoli Sauce on top and garnish with some fresh rosemary, if desired.
10. Serve the baskets as an appetizer or main course, accompanied by a fresh Mediterranean salad or a glass of white wine.

Advice on Conservation

Monoportion Puff Pastry Baskets are ideal to be prepared in advance, especially if you have little time for preparation during the day of the event. Once prepared, you can store them in the refrigerator for up to 2-3 days, but I recommend consuming them as soon as possible to maintain the crispness of the puff pastry. If you want to prepare the baskets in advance, you can bake the puff pastry shells, but do not add the cheese and anchovies until serving time to prevent the puff pastry from losing its crispness.