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  • Makes 12 appetizer servings
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 20 minute(s)
3 Tbsp. Bertolli® Extra Virgin Olive Oil, divided
1 large onion, thinly sliced
2 tsp. balsamic vinegar
1 sheet frozen puff pastry, thawed according to package directions
4 medium tomatoes, sliced
1 clove garlic, chopped
1/4 tsp. dried thyme leaves, crushed
1 package (4 oz.) goat cheese, crumbled

Preheat oven to 400°.

In 12-inch skillet, heat 1 tablespoon Bertolli® Extra Virgin Olive Oil over medium heat and cook onion with, if desired, salt and pepper, stirring occasionally, 6 minutes or until almost tender. Add vinegar and cook an additional 2 minutes or until onion is tender; set aside.

On baking sheet, press or roll puff pastry into 10-x 12-inch rectangle. Spoon on onion mixture, then top with tomatoes, overlapping slices. Drizzle with remaining 2 tablespoons Olive Oil, then sprinkle with garlic, thyme and cheese. Bake 15 minutes or until dough is puffed and golden brown. Garnish, if desired, with chopped fresh basil and season with salt and pepper. Let cool slightly before serving.