Foodbuzz- Pepperidge Farm tastemaker challenge.

I made these little tangy, spicy bites of goodness on thanksgiving

thanks mostly to the puff pastry that I recieved from Foodbuzz for the tastemaker’s challenge program. The combination of the mango salsa and bits of goat cheese were pure magic when bitten with light and flaky puff pastry.

• Mango Salsa and Goat Cheese Crisps
• Makes 40 appetizer sized crisps
• Ingredients
• For the salsa
• 1 mango
• 1 small red onion (very finely chopped)
• 1 teaspoon grated ginger
• 1-2 green chillies, miced
• 1 tomato, cut into a dice
• 1 teaspoon oil
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds
• 1 teaspoon ground black pepper
• 1 teaspoon chaat masala
• 1 lemon
• 3-4 tablespoons chopped cilantro
• 2 sheets puff pastry cut, into triangles
• 1/2 cup crumbled goat cheese

Method of Preparation

1. Peel and chop the mango.

2. Mix in the onion, ginger, green chillies and tomato.

3. Heat the oil and add the cumin seeds and wait for them to sizzle.

4. Mix in the mango mixture and the salt, black pepper, chaat masala and lemon juice and cook for less than a minute.

5. Stir in the cilantro and let this mixture rest at room temperature for at least 30 minutes.

6. Preheat the oven to 375 degrees

7. Arrange the pastry on the baking sheet, cover with 1 teaspoon of the mango salsa and a little goat cheese.

8. Complete all the triangle in this manner.

9. Bake for 10 minutes until the pastry is cooked and the cheese is lightly melted.

10. Enjoy warm…