Ingredients
1/2 cup dried parsley flakes1 teaspoon dried thyme1 teaspoon dried rosemary, crushed1/2 teaspoon dried oregano2 tablespoons Dijon mustard2 blocks (8 ounces each) dill Havarti cheese1 sheet frozen puff pastry, thawed1 large egg, lightly beatenCoarse salt, optionalAssorted crackers and fresh fruit
Preparation
Preheat oven to 375°. In a shallow bowl, combine parsley, thyme, rosemary and oregano. Spread mustard over cheese blocks; roll in herbs to coat.
On a lightly floured surface, roll pastry to about 13 in. long (or long enough to fit cheese blocks end to end). Place cheese on pastry and fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on an ungreased baking sheet.
Brush pastry with egg. With floured cutters, cut decorative shapes from dough scraps if desired; arrange over the top and brush with egg. Sprinkle with salt if desired. Bake until puffed and golden brown, 20-25 minutes. Serve warm with crackers and fruit.
