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
1/4 teaspoon balsamic vinegar
1/4 teaspoon salt
3 dashes fresh ground pepper, to taste
1/2 cup chopped prosciutto, ends ( 1/2 cup chopped thick-cut proscuitto)
1/4 cup grated parmesan cheese
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.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.