Mini-Brie en Croute - Fig and Prosciutto Bites
What is more French than these mini-Brie en Croute to steal the show. This hors d’oeuvre is always the “hit” of the party. It’s an easy appetizer to make any time of the year, just a little time-consuming. It needs to be cooked at the last minute as it needs to be served hot, which could be a drawback if you want to bring it to a potluck event.
- 1 Pepperidge Farm Puff Pastry Sheet Frozen
- 1 Brie cheese Cut in 3/4 inch square
- 4 Oz Smoked Prosciutto Cut in small bites
- 1 Jar Divina Fig Spread
- 2 Oz Dried Rosemary
- 2 Egg Yokes
- Bring puff pastry sheet to room temperature.
- Cut pastry sheet in 9 squares
- In the center of each square, put one Brie bite
- Add 1/4 of a tea spoon of Fig spread onto the Brie bite
- Stack the smoked prosciutto bite on top of the jam
- Sprinkle a few rosemary string on top of prosciutto. The stacking can be done in any order you desire. It will not change the taste or look of the final product.
- When each squares are filled, grab the corners of the pastry and pull them together, using your fingers to pinch dough and seal closed. Brushing a small amount of the egg yoke on the pastry before closing will help seal the pastry corners together.
- Place each mini-Brie a couple inches apart on parchment line baking sheet. Brush each pastry with egg yoke.
- Bake at 400 degrees for about 20 minutes or until pastry is puffed and golden brown.
- Enjoy and wait for the Encore...