- One sheet puff pastry
- 2 oz cream cheese cut into 12 small pieces
- three strips locally produced bacon(see Mill City Farmers Market link to find a producer)
- two green onions sliced
- one tbs. Italian parsley
- two cloves smoked garlic sliced(see below on how to have this wonderful ingredient in your freezer at all times)
- four tbs. Lucille's Kitchen Garden Blueberry Pepper Jam
- Preheat oven according to puff pastry directions
- Fry bacon to your preference, remove from heat and pat excess oil off, allow to cool and dice into small pieces.
- Cut puff pastry into 6 equal pieces
- Place 1/3 of each of the ingredients on three of the squares( If it looks like you have more then you need save the leftovers to toss on your salad for lunch)
- Spread 1 tbs of blueberry pepper jelly on the center of the other three puff pastries and use them to make pockets by pinching a blueberry square to the sides of the ingredients square. Make sure to pinch them tightly so that you have a good seal.
- Place on a greased baking sheet and bake according to puff pastry instructions. Serve with fresh fruit, MN cheese and more Mimosa.
**HINT: To have the wonderful flavor of smoked garlic at your finger tips, try placing a whole garlic bulb (or two) on the coolest part of your grill next time you cook out. This works especially well if you are using a charcoal grill, as you can leave the garlic on for quit some time while your grill cools. Check to make sure that your aren't burning it IE. the skins should turn a lovely brown, not black. You will be able to feel the garlic soften and when this happens your garlic is also sweetening and gaining a smoky, buttery taste. When it feels soft you can remove it from your grill and if you can manage not to eat it all on bread, toss it in a freezer bag and pop it in the freezer. You will be amazed how often you use it when you always have the option!