Mediterranean Sun Dried Tomato and Prosciutto Puff Pastry Bites


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).

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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


For the sun dried tomato pesto

  1. In a food processor, place the pistachios and process until crushed.
  2. 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

  1. 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.
  2. Then, spread the egg wash over the puff pastry.
  3. Prick the pastries with a fork, and then place in the oven for 10 minutes.
  4. Remove from the oven and spread about one tablespoon of the sun dried tomato pesto over each puff pastry.
  5. Then, top with the crumbled goat cheese and the sliced prosciutto.
  6. Place back in the oven for another 5-7 minutes, or once the pastry is golden and the cheese is warmed through.
  7. Remove from oven and sprinkle the chopped basil over the pastry bites for a beautiful and tasty garnish!

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