Last Updated on June 5, 2025 by Lisa Keys
Get ready for a mind blowing savory star bread recipe. This easy recipe has basically two main components. Store-bought puff pastry plus a delicious jarred pesto sauce. Certainly you can use your own homemade pastry and pesto, but.....
Once in a blue moon a product comes along and completely inspires me. Have you tried Foraged & Found Sea Asparagus Pesto? Made in Alaska, this unique pesto packs an antioxidant-rich dose of superfood kelp and sea asparagus blended with lemon and herbs. It is bright and nutrient-dense and foraged from untouched beaches. This pesto is the perfect ingredient for some fabulous and easy showstopper appetizers. This Italian girl may never make pesto again.
As a forager myself, I am completely smitten with this product. Not only is it delicious, but it is also non-GMO and gluten-free. Further, this women-owned business is committed to sustainability and environmental stewardship. All their pickles and pesto are packaged in recyclable glass jars.
An easy showstopper pesto appetizer is this gorgeous twisted pesto pull-a-part star bread. Not only is it full of Mediterranean flavors, but such a fun and interactive way for party guests to eat. Just pull and twist a warm slice and enjoy with your favorite festive beverage. I vote for a chilled glass of prosecco!
How to make a star bread recipe
This impressive recipe is so simple to assemble, too.
- Just roll out some pre-made puff pastry.
- Using an inverted dinner plate as a template, cut two circles.
- Spread 1 round with pesto and sprinkle with sun-dried tomatoes and green onions.
- Top with remaining pastry.
- Cut, twist and brush with egg wash.
- For extra crunch with a sprinkle of almonds.
- Pop in the oven just before your guests arrive. Enjoy!
Star Bread Pesto Appetizer
Ingredients
- 2 sheets puff pastry, thawed
- 3 tablespoons Foraged & Found Sea Asparagus Pesto
- 4 marinated sun-dried tomato halves, finely chopped (about 2 tablespoons)
- 1 green onion, chopped (about 1 tablespoon)
- 1 egg, lightly beaten
- 2 tablespoons chopped honey glazed almonds or plain sliced almonds
Instructions
- Heat oven to 400F. Line a baking sheet with parchment paper.
- On lightly floured work surface, roll out puff pastry just enough to fit an inverted 10-inch dinner plate on top. Using the tip of a sharp knife and dinner plate as a template cut out a circle. Transfer circle to prepared baking sheet.
- Spread pesto over the pastry leaving a 1-inch border around the edge. Sprinkle evenly with sun-dried tomatoes and green onions.
- Place second circle on top to cover. Using a small glass (about 3-inch diameter) gently press the rim into the center of the pastry circle to form an indentation (do not cut through the pastry). Using a sharp knife, cut pastry just up to the edge of the indent, into 4 quarters, keeping the center intact as a circle. Then, cut each quadrant into 4 slices. Twist each slice with 2-turns allowing the tail to lay flat.
- Place tray in freezer for 10 minutes to firm up.
- Brush tart with egg wash. Sprinkle center and edges with almonds.
- Bake 15 to 20 minutes or until puffed and golden brown.
- Transfer to cutting board. Serve warm and invite guests to twist off a slice.
Lisa Keys
So impressive and fun to eat.