After a day exploring the beautiful city of Barcelona, Mike and I rested and refueled over lunch at Gresca. We placed our order, clinked our wine glasses together, and relaxed a bit further back into our chairs. Before the first appetizer arrived, our waitress returned with two perfectly crisp crackers - standing upright in a crystal clear glass. They were an unexpected treat to begin what would be one of our favorite meals in the city.
It has been almost three months since we returned from our European vacation and I find myself longing to return to those sunny days together in Barcelona. While my bank account may not support hopping the next plain across the Atlantic, I can certainly attempt to recreate some of our favorite dishes from those relaxing days. This recipe is quite close to the parmesan-paprika triangles we shared over lunch; I imagine the missing ‘extra something’ is only found over a table for two, with a bottle of wine, free from the responsibilities and stresses of everyday life.
active time 5 minutes
total time 30 minutes
makes 24 triangles
These flaky crackers are incredibly easy to create and serve as an elegant snack to accompany cocktails before dinner.
1 sheet puff pastry, defrosted
Preheat oven to 325°F. Line half-sheet tray with parchment. Unfold puff pastry on parchment-line tray, forming one even layer. Cover pastry with a sheet of parchment paper and place another half-sheet tray on top. Bake until golden and flaky, 20 to 25 minutes. Remove top baking sheet and parchment paper; transfer pastry to a cutting board.
Sprinkle a thin layer of cheese over warm pastry, followed by a sprinkle of paprika. Cut pastry in half vertically, then cut each half into quarters horizontally; you should have eight rectangles. Cut each rectangle into two even triangles. Serve immediately.