PROSCIUTTO AND BRIE CROSTINI
Top slices of baguette with Brie and broil. Then add honey and prosciutto for a creamy, sweet and savory toast.
Provided by Food Network Kitchen
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the broiler. Line a baking sheet with foil.
- Arrange the baguette slices on the prepared baking sheet. Cut the Brie into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes.
- Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using.
BAKED BRIE PASTRIES WITH ARTICHOKE AND PROSCIUTTO
I needed an appetizer for a dinner last night, and had all these ingredients at home. These came out wonderfully well! Very tasty. :)
Provided by Julesong
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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 PROCIUTTO
Number Of Ingredients 1
Steps:
- will do this later
PROSCIUTTO AND PARMESAN PUFF PASTRY
These are quick and easy hors d'oeuvres. I'm going to serve them with a glass of prosecco to guests before the big Thanksgiving meal because they can be made up to 2 days ahead and are light enough to not kill appetites. This is the recipe as printed in either Bon Appetit or Cooking Light (sorry, can't remember). The puff pastry here in Italy is a different size so mine made about 60 little one-bites.
Provided by Elisabetta47
Categories European
Time 26m
Yield 30 pieces, 10 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 174.8, Fat 12, SaturatedFat 3.8, Cholesterol 25.2, Sodium 182.9, Carbohydrate 11.4, Fiber 0.4, Sugar 0.3, Protein 5.3
PUFF PASTRY PURSES WITH ZUCCHINI, BRIE AND PROSCIUTTO RECIPE
Provided by cookie52730
Number Of Ingredients 9
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.
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