Ingredients for Baked Brie Pastries With Artichoke And Prosciutto
- 1 sheet frozen puff pastry, thawed
- 1/4 cup brie cheese, diced
- 1 (14 ounce) can marinated artichoke hearts, drained
- 2 tablespoons fresh basil, chopped
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 1/2 tablespoons chopped prosciutto
- 9 pinches grated Parmesan cheese
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How to Make Baked Brie Pastries With Artichoke And Prosciutto
- Preheat oven to 350°F (175°C).
- If using frozen puff pastry, thaw completely according to package directions.
- Unfold the puff pastry sheet and cut it into 9 equal squares.
- Gently press each square into a lightly greased muffin tin cup.
- In a food processor, pulse 1 cup of artichoke hearts (about 14 ounces of canned, drained artichoke hearts) until finely chopped.
- In a medium bowl, combine the chopped artichoke hearts, 2 tablespoons of chopped fresh basil, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Place approximately 3/4 to 1 teaspoon of brie cheese into the bottom of each puff pastry cup.
- Add 1 1/2 teaspoons of the artichoke mixture on top of the brie in each cup.
- Top each pastry with 1/2 tablespoon of chopped prosciutto and a pinch of grated Parmesan cheese.
- Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed.
- Let the pastries cool in the muffin tin for about 5 minutes before carefully removing and serving.
- Yields 9 appetizers (approximately 6 servings).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
3g
Fat
48g
Carbs
7g
