Prosciutto & Gruyère Appetizer


– ½ apple pear, cored, peeled, thinly sliced and dipped in 2 tbsp orange juice
– 1 frozen LBA puff pastry sheet (or similar), thawed
– Flour for dusting
– 1 tbsp unsalted butter, melted
– 6-7 oz Gruyère (or a similar cheese), softened
– 2 tbsp honey
– 1 packed cup baby arugula
– 6 slices prosciutto di parma


( Makes: 6 squares )

1.) Preheat the oven to 400 degrees F.

2.) Heat a cast iron grill or griddle on high. Pat pear slices (previously dipped in orange juice) dry and place on the grill on high or medium-high heat. Grill on each side about 2-3 minutes until lightly charred. Remove the pears from heat and set aside.

3.) Place the thawed puff pastry sheet on a lightly floured working surface. Dust the top of the pastry with a little more flour then brush with the melted butter. With a knife, divide the puff pastry into 6 squares equal in size

4.) With the remaining melted butter, crease a baking sheet. Carefully transfer the puff pastry squares to the baking sheet.

5.) Portion the Gruyère equally on top of the puff pastry squares and add 2 slices of the grilled pears.

6.) Place the baking sheet into the 400 F degree heated-oven for 20 minutes. Once the pastry squares begin to puff up and turn a nice golden brown, remove from the oven.

7.) Top each pastry square with a drizzle of honey, arugula and a slice of prosciutto di parma. Enjoy warm or at room temperature.

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