Cheesy Puffed Prosciutto Bites Recipe By Tasty Recipes

CHEESY PUFFED APPLE BITES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Roll out the puff pastry sheet if needed to a 9-inch square, then cut into 9 3-inch squares and transfer to the prepared baking sheet. Use a paring knife to lightly score a ½-inch border around the edges of each square, making sure not to cut all the way through. Use a pastry brush to brush the egg yolk and water mixture over the borders of each square.
• Place about 2 teaspoons of Private Selection® Aged Cheddar in the center of each square, then fan out 3-4 slices of apple and place on top. Sprinkle a bit of sage over the apples, followed by another pinch of Private Selection® Aged Cheddar and a small pinch of flaky salt.
• Bake the squares for 15-17 minutes, until the pastry is puffed and golden brown. Let cool slightly before serving.
• Enjoy!

CHEESY PUFFED JAM BITES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Roll out the puff pastry sheet if needed to a 9-inch square, then cut into 9 3-inch squares and transfer to the prepared baking sheet. Use a paring knife to lightly score a ½-inch border around the edges of each square, making sure not to cut all the way through. Use a pastry brush to brush the egg yolk and water mixture over the borders of each square.
• Place about 1 tablespoon of Private Selection® Chef's Blend Cheese in the center of each pastry square.
• Bake the squares for 15-17 minutes, until the pastry is puffed and golden brown. Remove from the oven and let cool slightly.
• Spoon 2-3 teaspoons of Private Selection® Willamette Red Raspberry Preserves onto the center of each square. Garnish each jam bite with a small sprig of mint just before serving.
• Enjoy!

CHEESY PUFFED PROSCIUTTO BITES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Roll out the puff pastry sheet if needed to a 9-inch square, then cut into 9 3-inch squares and transfer to the prepared baking sheet. Use a paring knife to lightly score a ½-inch border around the edges of each square, making sure not to cut all the way through. Use a pastry brush to brush the egg yolk and water mixture over the borders of each square.
• Place about 1 tablespoon of Private Selection® Italian Shredded Cheese in the center of each pastry square.
• Bake the squares for 15-17 minutes, until the pastry is puffed and golden brown. Remove from the oven and let cool slightly.
• Gently fold the Private Selection™ Old World Prosciutto slices into loose coils and place atop the cheese on each square. Garnish the prosciutto bites with torn basil just before serving.
• Enjoy!

CHEESY PESTO TWISTS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180°C).
• Roll out a sheet of puff pastry and spread the pesto evenly over it, leaving a small amount of room at the edges. Sprinkle over the mozzarella and place another sheet of puff pastry on top, making a sandwich.
• Cut into thin strips with a sharp knife. Grab both ends of each strip, press down firmly to seal the edges and twist.
• Transfer onto a baking tray lined with baking paper, and brush with beaten egg. Season with salt and pepper and sprinkle over the parmesan.
• Bake for 25 minutes until golden brown.
• Enjoy!

CHOCOLATE PALMIERS RECIPE BY TASTY

Steps:

• Lay the puff pastry out on a lightly floured surface and roll out to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
• Use a spatula to spread the chocolate hazelnut spread over the pastry, leaving a ¼-inch (6 mm) border of uncovered pastry.
• Roll each side of the sheet inward to meet in the middle.
• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• Use a sharp knife to cut the roll into fourteen ¼-inch (6 mm) thick slices.
• Transfer to the prepared baking sheet and brush with egg wash.
• Bake for 12 minutes, or until golden brown.
• Enjoy!

CHICKEN BROCCOLI CHEDDAR POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut the puff pastry into six rectangles and place on a nonstick baking tray.
• On one rectangle, spread 1 tablespoon of alfredo. Top with steamed broccoli, shredded chicken, and cheddar.
• Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
• Brush with egg wash.
• Bake for 15-20 minutes or until the pastry is flaky and golden.
• Enjoy!

CHEESY PUFFED MUSHROOM BITES RECIPE BY TASTY

Steps:

• Make the mushroom filling: In a 12-inch cast iron or stainless steel skillet over medium-high heat, melt together 1 tablespoon of Private Selection™ Salted French Butter and the Private Selection™ Italian Extra Virgin Olive Oil. Once it starts to foam, add the mushrooms and thyme and stir to coat. Sear for 2-3 minutes without stirring, until the bottoms of the mushrooms are golden brown, before stirring again and continuing to cook without disturbing. Repeat, adding more butter as needed if the pan looks too dry, until the mushrooms are browned and cooked through, 7-8 minutes total.
• Reduce the heat to medium-low. Add the garlic and pepper and cook for another minute, until the garlic is fragrant.
• Remove the pan from the heat and deglaze with the sherry vinegar, stirring to scrape up any browned bits from the bottom of the pan. Remove the thyme sprigs, then set aside to cool.
• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Roll out the puff pastry sheet if needed to a 9-inch square, then cut into 9 3-inch squares and transfer to the prepared baking sheet. Use a paring knife to lightly score a ½-inch border around the edges of each square, making sure not to cut all the way through. Use a pastry brush to brush the egg yolk mixture over the borders of each square.
• Place about 2 teaspoons of Private Selection® Alpine Blend Cheese in the center of each pastry square, then top with about 1 tablespoon of the mushroom mixture, arranging the mushrooms in a nice pattern, if desired. Top each pastry with a small pinch of Private Selection® Alpine Blend Cheese.
• Bake the squares for 15-17 minutes, until the pastry is puffed and golden brown. Remove from the oven and let cool slightly.
• Use your fingers to strip the leaves from the thyme sprigs, then garnish the mushroom bites with the thyme leaves just before serving.
• Enjoy!

CHEESY SPINACH PUFF PASTRY BITES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving the bacon fat in the pan. Set the bacon aside.
• Return the skillet to medium-high heat and add the onion. Cook, stirring occasionally, 1 minute. Stir in the garlic. Add the spinach and cook until the spinach is wilted, 2 to 3 minutes. Stir in the salt and pepper and set aside.
• Stir 1 egg, the cream cheese, Parmesan, feta and chives together in a large bowl. Stir in the spinach mixture and the bacon. Set aside.
• Dust a work surface with flour and roll out the pastry with a rolling pin to smooth out any creases. Cut into 4-inch pieces; you should get about 9 squares. Place the squares on the prepared baking sheet.
• In a small bowl, beat the remaining egg together with a splash of water. Using a pastry brush, brush two adjacent sides of each square with the egg wash. Place a heaping tablespoon of filling into the center of the square. Fold the dough over the filling, forming a triangle, and crimp the edges together. Place the bites in the fridge for 10 to 15 minutes. Remove from the fridge and brush the tops with the remaining egg wash. Bake until golden brown and puffed, 15 to 20 minutes. Let cool 5 to 10 minutes before eating.