Puff Pastry Purses with Prosciutto
and Brie
1 tbsp. butter
4 med. zucchini, cut in matchsticks
7 garlic cloves, minced
1/2 cup Parmesan cheese, freshly grated
1 17 1/4 oz. package frozen puff pastry, thawed
10 3/4 inch cubes brie cheese, rind removed
10 thin slice Prosciutto
Preheat oven to 450. Melt one
tablespoon of butter in a large skillet over
medium-high heat. Add zucchini and garlic and sauté until zucchini is
tender,
about 7 minutes. Cool slightly. Mix in grated parmesan cheese.
Roll out each pastry sheet to a 16x11 inch rectangle. Cut Five 5x5 squares
from each pastry sheet. Press each pastry square into a muffin cup,
leaving
overhang.
Divide zucchini mixture among pastry cups. Place one brie cube on top of
each. Place one Prosciutto slice on top of brie. Gather edged of
puff pastry
together and pinch firmly at the top to form purses. Bake purses in the
cups
until golden, about 15 minutes. Place one purse on a plate and garnish
with
parsley if desired.
MOM!MOM! notes: To make
matchstick zucchini, I love my
Pinzon Stainless-Steel Mandoline [Amazon Frustration-Free Packaging]
.
Parmesan Cheese
should really be Parmigiano Reggiano, from Italy
and never the green stuff in
the
can. Instead of Brie, you can use any
white rind cheese, like Camembert.
The
rind cuts off much easier
if it is partially (and only partially) frozen.
I love this recipe.
