Mediterranean Sun Dried Tomato and Prosciutto Puff Pastry Bites
Overview
This may be the prettiest, most precious dish we've ever cooked/filmed here. It's lovely, delicious and delightfully luscious. Crispy, light and airy. Cook and serve this to your guests for maximum oo's and ah's and then a lot of silence (except the chewing sounds).
Ingredients
For the sun dried tomato pesto
- ⅓ cup unsalted pistachios
- 1 (8.5oz) jar of Julienne cut Sun Dried Tomatoes w/ Italian Herbs
- ¼ tsp salt
For the pastry bites
- 1 package of puff pastry, defrosted
- 1 egg, whisked
- 5 oz goat cheese, crumbled
- 4 oz prosciutto, torn into small pieces
- 3 Tbsp finely chopped basil
Directions
For the sun dried tomato pesto
- In a food processor, place the pistachios and process until crushed.
- Then, add the whole jar of sun dried tomatoes (including the oil) and salt and process until everything is well incorporated. Set aside.
For the pastry bites
- Preheat the oven to 400 degrees F. Cut each sheet of puff pastry (2) into 9 pieces and lay out the squares on two baking sheets with parchment paper.
- Then, spread the egg wash over the puff pastry.
- Prick the pastries with a fork, and then place in the oven for 10 minutes.
- Remove from the oven and spread about one tablespoon of the sun dried tomato pesto over each puff pastry.
- Then, top with the crumbled goat cheese and the sliced prosciutto.
- Place back in the oven for another 5-7 minutes, or once the pastry is golden and the cheese is warmed through.
- Remove from oven and sprinkle the chopped basil over the pastry bites for a beautiful and tasty garnish!
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