The marriage of creamy Fontina and ham is pretty much our favorite ham and cheese combo of all time. Here that classic flavor seen in Italy's Valdostana regi...
The marriage of creamy Fontina and ham is pretty much our favorite ham and cheese combo of all time. Here that classic flavor seen in Italy's Valdostana region gets tucked into puff pastry for a party-friendly appetizer.
Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
thawed
cheese, shredded
thinly sliced
lightly beaten
Prepare The Pans: Line two rimmed baking sheets with parchment paper and set them aside. Cut two sheets of thawed puff pastry into 4-inch-by-4-inch squares and keep refrigerated until ready to use.
Assemble the Squares: To assemble a pastry, take one square, leave a bit (say 1/4-inch) border, then layer 1/6 of the prosciutto and the cheese in the center. Brush the side with egg wash, top with a second puff pastry square then cut a slit in the center. Repeat to make six pastries. Place in the refrigerator to chill about 15 to 20 minutes (pastries can be made and refrigerated up to 1 day ahead at this point) while you heat the oven.
Bake The Puff Pastry: Meanwhile, heat the oven to 425°F and arrange a rack in the middle. Remove pastries from the refrigerator and brush pastries with the remainingegg wash. Arrange the pastries on the baking sheets then bake, rotating the sheets once, until the pastries are golden brown and all the cheese is melted, about 20 to 25 minutes.
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