Makes: 12

INGREDIENTS

Brie & Prosciutto Kisses:
½ a pound of prosciutto
1 sheet of puff pastry, thawed
1 small wheel of brie
1 container of hot chili or fig jam

Bubbly Greyhound:
2 ounces vodka
4 ounces fresh grapefruit juice (from 1 grapefruit)
4 ounces prosecco
Grapefruit for garnish

INSTRUCTIONS

Brie & Prosciutto Kisses:

Preheat your oven to 400ºF. Grease each cup of a muffin tray with a bit of softened butter.

Lightly flour your work surface and place a sheet of puff pastry down. Gently roll or stretch as desired, then cut into twelve approximately 4-inch squares and press each square into a cup of the muffin tray.

Cut brie into 2-inch cubes (no need to remove the rind). Tuck a cube of cheese into each muffin cup, then top with 2 teaspoons of jam of choice. Place muffin tray in the oven and bake until puff pastry is deeply golden brown, crisp, and airy, about 35 minutes.

Meanwhile, roll the prosciutto roses. For each, you will need two pieces of prosciutto. Take your first piece and lay it flat onto your cutting board. Slice down the length to make two long, even halves, leaving about ½ an inch uncut to keep one end intact. Starting at the tip of one half, begin tightly rolling it until it meets the connected middle portion. Tuck in the end to create a layering effect and roll down to the other side until you reach the end. You should have created what looks like the inner spiral of a rosebud.

Take your second piece of prosciutto and hold the end to the base of the rosebud you just made, then loosely feather and fold this second outer piece, working your way around the rosebud, to create a realistic looking petaled edge. Place each into a mini muffin tray. Once you have created 12, add the muffin tray to the same 400ºF oven and cook until deeply golden brown and crisp, about 10 minutes.

Remove the puff pastry and prosciutto roses from the oven once finished and allow to cool in their muffin tins 5-10 minutes. Once cooled, nestle a prosciutto rose in the center of each brie puff pastry bite. Serve with extra jam of your choice on the side and enjoy!

Bubbly Greyhound:

Fill a wine goblet with ice, then add vodka. Top with fresh grapefruit juice and prosecco. Gently swirl to combine. Garnish with a wedge of grapefruit. For an extra spritz of fresh citrus essence, twist the outer grapefruit peel over the finished drink and glass rim to release fragrant essential oils over the surface. Cheers!