Friday, November 13, 2009



My secret cocktail crowd pleaser is a three ingredient, delicious puff of an hors d'oeuvre, that takes only twenty minutes to prepare. The recipe was created one day under duress--a group of hungry friends arrived after an afternoon of tennis and I was left scrambling in the kitchen for something to serve. The bowl of Spanish olives and roasted nuts didn't sate their voracious appetites so I pulled out a hunk of delicious Parmigiano-Reggiano cheese and some Prosciutto de Parma. Rolled into little puff pastry bites, the combination made a beautiful pinwheel puff that took minutes to prepare but looked like I'd been slaving all afternoon.

The key to the recipe is the quality of the ingredients--don't skimp! Buy real Parmigiano-Reggiano cheese and Prosciutto de Parma, the complex flavors of these Italian classics marries beautifully in a buttery, delicious morsel. Serve with a crisp glass of Pinot Grigio and enjoy.

Prosciutto and Parmesan Puffs
Preheat oven to 400 degrees

1/2 sheet of Puff Pastry (Pepperidge Farms)
2 ounces thinly sliced Prosciutto de Parma
1/4 cup Parmigiano-Reggiano cheese, grated

Thaw pastry according to package directions.
1. Put pastry half of 17 ounce Pepperidge Farm box (one sheet) on lightly floured surface. Cut into 3 long pieces and work with one piece at a time.
2.  Press grated cheese gently into pastry, making a light cover
3. Lay slices of prosciutto in a single layer on top of cheese. Leave 1/4 inch on side so filling doesn't fall out.
4. Gently roll pastry into pinwheel-should be 3/4 inch wide for mini bite but can be made larger if desired.
5. Cut pastry into 3/4 inch slices
6. Lay the slices, cut side down, on a cookie sheet.

7. Cook until puffy and golden, about 15 minutes

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