Brie and Prosciutto Puffed Pastry
Who doesn’t love bread and cheese? Honestly, I could live on bread and cheese. Brie and Prosciutto are a match made in heaven, and we also love to add a thinly sliced Pear to this easy little recipe and make it even more delicious. Enjoy!!!
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
8 teaspoons olive oil
4 teaspoons honey, plus more for serving
8 mini brie bites (about 1 ounce each)
4 teaspoons fresh thyme leaves, plus more for serving
8 thin slices prosciutto (about 2 1/2 ounces total)
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten
8 teaspoons freshly grated Parmesan
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Roll the puff pastry into a 14-by-12-inch rectangle with a rolling pin. Cut into 8 equal pieces, each 3 1/2 inches by 6 inches. Transfer them to a large plate or another baking sheet and refrigerate until ready to assemble.
- Drizzle 1 teaspoon of oil at a time on the prepared baking sheet, spacing your pours equally apart so you have room to build the 8 pastries. Drizzle 1/2 teaspoon of honey on top of the oil. Place 1 mini brie on top of the oil and honey, then sprinkle each with 1/2 teaspoon of thyme and top with one piece of prosciutto. Season each with a pinch of salt and a couple grinds of black pepper.
- Place one rectangle of puff pastry on top of each prosciutto-and-brie pile. Prick the tops a couple times with a fork (this will help to release some steam). Brush the tops with the beaten egg, then sprinkle each with 1 teaspoon Parmesan and a couple more grinds of black pepper.
- Bake until the puff pastry is cooked through and deep golden brown, about 25 minutes.
- Remove the baking sheet from the oven and let sit for 5 minutes. Use a spatula to help lift the caramelized pastries off of the baking sheet. Serve brie-side up topped with more fresh thyme and freshly cracked black pepper and drizzled with honey.