Tapenade Twists

Tapenade, with a twist―fewer ingredients and a bold punch of flavor. These pastry sticks are quick to make and even easier to eat.

¾ cup grated Parmesan cheese
1 cup pitted kalamata olives
1 tablespoon fresh rosemary leaves
2 tablespoons chopped fresh basil
½ (17.3-ounce package frozen puff pastry, thawed)

1. Process first 4 ingredients until smooth.

2. Unfold pastry sheet onto a lightly floured surface, and press out fold lines. Roll into a 12- x 10-inch rectangle.

3. Spread olive mixture over lengthwise half of rectangle to within 1 inch of long ledge; fold pastry over filling. Roll gently with a rolling pin; pinch edges to seal. Cut crosswise into (½-inch) strips. Twist strips; place on a greased baking sheet.

4. Bake at 400° for 12 to 15 minutes. Remove to wire racks to cool. Makes about 1½ dozen.

Hosting Help: Include a variety of options in your party spread so dieters and vegetarians can indulge.