Puff Pastry Purses With Zucchini Brie And Prociutto Food

BAKED BRIE PASTRIES WITH ARTICHOKE AND PROSCIUTTO

Steps:

• Preheat oven to 350 degrees F.
• If you have frozen puff pastry, allow it to thaw.
• Cut the sheet into 9 squares.
• Push the squares into 9 of the spaces a lightly sprayed muffin tin.
• In the food processor, whir enough artichoke hearts to make 1 cup of them when they are very finely chopped.
• In a bowl, combine the artichoke, basil, vinegar, salt, and pepper.
• Place about 3/4 to 1 teaspoon brie in the bottom of each puff pastry in the muffin tin (note: brie is much easier to cut when it is very cold).
• Add about 1 1/2 teaspoon of the artichoke mixture on top of the brie (use up all of the mixture).
• Top each with the chopped prosciutto and sprinkle with Parmesan.
• Bake at 350 degrees F for about 15 minutes, or until the puff pastry is golden.
• Let sit for about 5 minutes before serving (the brie will be *very* hot).
• Makes 9 appetizers, about 6 servings since some people will have two.

PUFF PASTRY PURSES WITH ZUCCHINI, BRIE AND PROSCIUTTO RECIPE

Steps:

• Preheat oven to 400 Melt 1 T butter in large skillet over medium-high heat. Add zucchini slices and garlic and saute until zucchini slices are tender, about 7 minutes. Cool slightly Mix in grated Parmesan cheese. Roll out each pastry sheet to 16x11 in rectangle. Cut five 5x5 in squares from each pastry sheet. Press each pastry square into 1/3 C muffin cup, leaving overhang Place 1/4 C zucchini mixture in each pastry lined muffin cup, dividing equally. Place 1 Brie cube atop each. Place 1 prosciutto slice atop Brie. Gather edges of puff pastry together and pich firmly at top, forming purses. Bake purses in cups until golden, about 15 minutes. Place 1 purse on each plate. Garnish each plate with chopped parsley and red bell pepper slices.

PROSCIUTTO AND PARMESAN PUFF PASTRY

Steps:

• Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.
• Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese.
• Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges.
• Wrap in plastic. Repeat with the second half sheet of pastry.
• Refrigerate until firm, at least 3 hours and up to 2 days.
• When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart.
• Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes.
• Transfer to racks and cool slighty. Serve warm.