Proscuitto, Parmesan and Asparagus Bundles

You asked and I answered. In a recent Instagram poll, you guys told me you wanted to see more appetizer recipes, and I am delivering another super simple appetizer recipe that is perfect for your next party, baby shower or backyard BBQ.

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These little bundles take less than 30 minutes from start to finish and if you’re kids are itching for a project, this might be the perfect way for them to help out in the kitchen!

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You could totally serve these as a main course as well. They’d pair perfectly with my Orange Fennel Salad for a super fresh dinner combo.

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If you’re looking for some other puff pastry recipes to try, check out my Fig Jam, Pear and Gorgonzola Tartlets, Caramelized Onion and Blue Cheese Tart or Swiss Chard, Leek and Potato Tartlets. Puff pastry is definitely the way to go if you’re looking for a simple, yet elegant appetizer.

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Proscuitto, Parmesan and Asparagus Bundles

  • Servings: 18 bundles
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Ingredients

  • 2 sheets  puff pastry, thawed
  • 4 oz. proscuitto
  • 18 spears of asparagus, woody ends removed
  • 1 tablespoon olive oil
  • a couple large pinches Kosher salt
  • large pinch fresh cracked pepper
  • 1/2 cup grated Parmesan
  • 1 egg, beaten

Directions

Heat oven to 425 degrees and line two baking sheets with parchment paper. Unfold both sheets of puff pastry and cut along seams to create three large rectangles. Cut each rectangle into 3 equal size rectangles. This will give you 18 rectangles total from the two sheets of puff pastry.

Divide proscuitto evenly, placing it in a single layer across each rectangle. I used a little less than half a slice per rectangle. Chop asparagus spears in half widthwise and transfer to a medium bowl. Toss with olive oil, salt and pepper. Place 2 pieces of asparagus in the center of each tart, along with about a tablespoon of grated Parmesan. Wrap corners of puff pastry around the fillings and press the outside corner into the bundle a bit to make sure it’s sealed.

Place bundles about an inch apart on the lined baking sheets. Brush each bundle with egg wash and bake for 12-15 minutes or until puff pastry is golden brown and cooked through. Let cool for a few minutes and enjoy!

These tarts are delicious at room temperature as well, so feel free to make a few hours ahead of time. If you are going to transport, I would recommend not covering them at all if possible as the puff pastry will lose some of it’s crisp flakiness when sealed in an airtight container.

Fig Jam, Pear and Grogonzola Tartlets (4)

Fig Jam, Pear & Gorgonzola Tartlets

It’s that time of year again–picnic season! What’s your favorite picnic food? I’ve totally got a thing for tarts. Maybe it’s the flaky, buttery crust? Maybe it’s the way they puff up into little pillows? Maybe it’s the way they look super fancy and elegant but they’re actually the easiest thing ever? Most likely, it’s the latter.

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Frozen puff pastry makes these tarts easy enough for even a novice home cook, so don’t be intimidated if you haven’t worked with it before. I like to thaw mine in the fridge overnight before baking. In this recipe I use the natural seams of the dough to create the shapes of these tarts so there’s no complex dough rolling or measuring involved. Skill level required: none!

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You may remember these Leek & Potato Tartlets from last year or this Caramelized Onion and Blue Cheese Tart? These Pear & Gorgonzola Tartlets are just as tasty as their blog brothers. They are picnic perfect and a sure fire brunch brightener. Am I writing a blog post or a poem here? Either way, they are a welcomed addition to whatever spread you’ve got.

IMG_5935-03And they pair well with a chilled white wine or rosé. So grab a bottle of your favorite vino and head for the park with a picnic basket full of these tasty tartlets.

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Fig Jam, Pear & Gorgonzola Tarts

  • Servings: 9 tarts
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Ingredients

  • 1 sheet puff pastry (thawed)
  • heaping 1/2 cup fig jam
  • 1 slightly under ripe pear, thinly sliced
  • 4 oz. crumbled Gorgonzola
  • 1 egg, beaten
  • optional: a drizzle of honey on each tart

Directions

Preheat oven to 400 degrees. Unfold puff pastry and cut along the seams, creating three long rectangles. Cut each rectangle into 3 equal size rectangles. Line a baking sheet with parchment paper and arrange tarts about an inch apart. Score a crust about a half inch from the edge of each tart. Spread a tablespoon of fig jam across the center of each tart, keeping it within the scored lines. Place 4-5 slices of pear in the center of the tart, overlapping them. Divide Gorgonzola between the tarts, sprinkling it on top of the pear slices. Use pastry brush to paint the beaten egg across the crust of each tart. Bake for 20-22 minutes or until edges are a dark golden brown. Allow to cool for 5 minutes, then drizzle with honey and serve!

Lemon and Dill Goat Cheese Bites (1)