“My friend Mary served these lovely appetizers at a summer gathering several years ago, and I adapted it a bit to my taste. It’s a great August recipe when tomatoes and herbs are at their freshest!” —Susan Wilson, Milwaukee, Wisconsin
Preheat oven to 400°. Unfold puff pastry. Cut each sheet into 16 squares; place on parchment-lined baking sheets.
Sprinkle with Gouda cheese; top with tomatoes, olives and feta cheese. Bake until golden brown, 14-18 minutes. Sprinkle with herbs.
Freeze option: Cover and freeze unbaked pastries on waxed paper-lined baking sheets until firm. Transfer to freezer containers, separating layers with waxed paper; return to freezer. To use, bake pastries as directed, increasing time as necessary to heat through. Sprinkle with herbs.
Health Tip: Puff pastry is convenient, but very rich. Lighten up this appetizer by serving on toasted French bread slices. Decrease bake time slightly and skip the freeze option.