Gruyere and Prosciutto Cheese Bites Recipe
Gruyere and Prosciutto Cheese Bites Recipe
I can never remember if it’s prosciutto or proscuitto. I think I spell it differently every time. However it is spelled it is delicious with gruyere cheese in some puff pastry.
Ready in minutes this is the perfect last-minute (or plan ahead if you’re so inclined) savoury snack to serve with drinks which is exactly what I did the other week when a friend popped over for a few wines.
One sheet of pastry makes 6 of these little appetizers and all you need is some melted butter, a little bit of Dijon mustard, some prosciutto (or parma ham) and some cheese. You don’t have to use gruyere if you don’t want to – any sort of hard grated cheese will be fine and gruyere can be hard to find sometimes. Make these up by the dozens and freeze and re-heat. You can even make them up to the pre-bake stage, wrap them in baking paper and cling wrap and get them out and cook them when you need them. And they don’t need to be piping hot so you can make them up way in advance and just serve them at room temperature.
Ingredients
- 2 sheets puff pastry, thawed
- 2 tsp Dijon mustard
- 1 cup grated gruyere cheese
- 2 slices prosciutto or parma ham
- 4 tbsp. melted butter
Instructions
- Pre-heat oven to 200C/375F
- Line a baking sheet with non-stick baking paper
- Brush pastry sheets with Dijon, then some melted butter.
- Sprinkle with cheese, then fold sheets in half.
- Brush top of folded sheets with more butter and sprinkle on another layer of cheese, top with the prosciutto.
- Fold in half again.
- Brush with more butter and top with remaining cheese.
- With a sharp knife, cut each sheet into 6 pieces.
- Refrigerate for 10 minutes.
- Reduce oven temperature to 160C/350F.
- Bake for 20 minutes or until puffed and golden.
- Serve hot or cold.
Ingredients
- 2 sheets puff pastry, thawed
- 2 tsp Dijon mustard
- 1 cup grated gruyere cheese
- 2 slices prosciutto or parma ham
- 4 tbsp. melted butter
Instructions
- 1 Pre-heat oven to 200C/375F
- 2 Line a baking sheet with non-stick baking paper
- 3 Brush pastry sheets with Dijon, then some melted butter.
- 4 Sprinkle with cheese, then fold sheets in half.
- 5 Brush top of folded sheets with more butter and sprinkle on another layer of cheese, top with the prosciutto.
- 6 Fold in half again.
- 7 Brush with more butter and top with remaining cheese.
- 8 With a sharp knife, cut each sheet into 6 pieces.
- 9 Refrigerate for 10 minutes.
- 10 Reduce oven temperature to 160C/350F.
- 11 Bake for 20 minutes or until puffed and golden.
- Serve hot or cold.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
