Baked Brie Pastries With Artichoke and Prosciutto

"I needed an appetizer for a dinner last night, and had all these ingredients at home. These came out wonderfully well! Very tasty. :)"
 
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photo by eabeler photo by eabeler
photo by eabeler
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
photo by Julesong photo by Julesong
Ready In:
25mins
Ingredients:
9
Serves:
6
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ingredients

  • 1 sheet puff pastry, cut into 9 squares (8 ounces, 1/2 package approx)
  • 6 ounces brie cheese (without rind)
  • 1 cup finely chopped marinated artichoke hearts
  • 2 tablespoons chopped basil
  • 14 teaspoon balsamic vinegar
  • 14 teaspoon salt
  • 3 dashes fresh ground pepper, to taste
  • 12 cup chopped prosciutto, ends (1/2 cup chopped thick-cut proscuitto)
  • 14 cup grated parmesan cheese
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directions

  • Preheat oven to 350 degrees F.
  • If you have frozen puff pastry, allow it to thaw.
  • Cut the sheet into 9 squares.
  • Push the squares into 9 of the spaces a lightly sprayed muffin tin.
  • In the food processor, whir enough artichoke hearts to make 1 cup of them when they are very finely chopped.
  • In a bowl, combine the artichoke, basil, vinegar, salt, and pepper.
  • Place about 3/4 to 1 teaspoon brie in the bottom of each puff pastry in the muffin tin (note: brie is much easier to cut when it is very cold).
  • Add about 1 1/2 teaspoon of the artichoke mixture on top of the brie (use up all of the mixture).
  • Top each with the chopped prosciutto and sprinkle with Parmesan.
  • Bake at 350 degrees F for about 15 minutes, or until the puff pastry is golden.
  • Let sit for about 5 minutes before serving (the brie will be *very* hot).
  • Makes 9 appetizers, about 6 servings since some people will have two.

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Reviews

  1. I made these for a get together with two of my best friends. What a nice presentation. Very flavourful and great for company. We ate them all. They were impressive and my friends thought I slaved over them. I will be making them again. Thanks.
     
  2. These were excellent and so easy! I have experimented with fillings - goat cheese I think goes even better than the brie and bacon pieces work when prosciutto is not handy . Will be making these again and again!
     
  3. Very good! These little pastries are very filling. The flavor of the brie, artichoke and prosciutto combine nicely. Thank you for the recipe.
     
  4. Made these for xmas eve appys - they look gorgeous and are sooo tasty!!!! Everyone loved them! Even the picky non-artichoke eaters chowed!!! Thanks for posting!
     
  5. These are wonderful! I have made them twice now on girls night and everyone loves them! They are wonderful with red wine! There is never one left over and barely a crumb on the plate! Wonderful way to use artichokes and brie!!!
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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