PEAR AND PROSCUITTO TRIANGLES WITH TRIPLE CREME BRIE

Ingredients
  • 1 sheet of puff pastry, thawed
  • 4½ tablespoons fig jam
  • ½ Bosc pear, thinly sliced
  • 9 thin slices of proscuitto
  • 3 ounces triple creme Brie
  • 2 tablespoons crushed pistachios
  • 2 teaspoons fresh thyme leaves (if desired)
  • 1 egg, whisked
  • honey for drizzling
Instructions
  1. Preheat the oven to 425 and line a baking sheet with parchment paper.
  2. On a non-stick surface, or the parchment paper, cut the puff pastry into 9 equal squares. Place ½ tablespoon fig jam in the center of each square, then place 1 slice of pear (cut to fit if needed) and 1 slice of proscuitto on top of the jam. Equally divide the Brie amongst the 9 squares and carefully pull and fold one edge of each of the squares across to form triangles. Gently press the edges of the triangles together to seal.
  3. Brush each triangle with the egg wash and evenly sprinkle the pistachios and thyme, if using, overtop. Bake for 20-25 minutes or until golden brown. Allow to cool slightly then drizzle with the honey. Serve warm or at room temperature.




Recipe source: withsaltandpepper

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