Pre-heat oven to 200 deg C (400 deg F) – Line a baking sheet with baking paper
Roll out the Puff Pastry – do not roll thinner – use a round cutter (about 2.5cm / 1″) in diameter and cut 18 pieces. Bake 12 – 15 minutes until puffy and light brown. Remove from oven and let cool for 5 minutes before using
Use the sharp end of 6 wooden skewers and thread through 6 pieces of Basil leaves , followed by the Mozzarella and then the Cherry Tomato (I skewered it lengthwise), lastly push the stick through a round of Puff Pastry (leave the pastry in the baking sheet and “pin” it straight from there onto the skewer) Do not push it through all the way as this is the appetizers platform
Using the same method as in step 3 – start with a sprig/leaf of Parsley, place a dab of Cream cheese in the center of the Roast Beef and roll up, thread this onto the skewer and end up with a round of Puff Pastry. Repeat until you have 6 with this combo
Same method as in step 3 and 4 – but, start with the rolled up (or bundled up) Smoked Salmon, use a teaspoon and add some Cream cheese to the top piece, spreading around the stick (the Cream cheese should be “sitting” on top of the Salmon), add a sprig or 2 of Dill to the top of the C/Cheese. End with a round of Puff Pastry. Repeat until you have 6 with this combo
Notes
To serve: Place one of each of the Appetizers on 6 plates and drizzle the plate with Yogurt and Herb Dressing
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.