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Brie & Prosciutto Kisses
Celebrate a cozy little Valentine’s Day with these Brie & Prosciutto Kisses!
Creamy brie cheese & sweet jam are tucked inside buttery puff pastry, then baked to perfection so the cheese is warm and melting, and the pastry is golden brown and airy. To kick it up a notch, I twirled salty strips of prosciutto into rosebuds — they’re easy enough for even non-crafters like myself to make! — and baked to crispy perfection.
Fun and just a little fancy for a pre-date appetizer, a Galentine’s with the girls, or a celebratory party of one! This little nibble pairs perfectly with one of my favorite cocktails, the Bubbly Greyhound — fresh grapefruit juice and Prosecco brought to life with Plume & Petal Lemon Drift vodka infused with natural flavors like elderflower and white tea, then sweetened naturally with just a hint of honey.
I love being able to have a bespoke, luxurious cocktail at home — no bartender required!
Brie & Prosciutto Kisses
Makes 12
Ingredients:
½ a pound of prosciutto
1 sheet of puff pastry, thawed
1 small wheel of brie
1 container of hot chili or fig jam
Instructions:
•Preheat your oven to 400 degrees. 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. You can 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.
•I do not bother to remove the rind before cutting brie into 2-inch cubes. 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. Don’t worry if it’s only holding together loosely; baking it in the muffin tin will solidify its shape. Place each into a mini muffin tray. Once you have created 12, add the muffin tray to the same 400-degree 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!
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Bubbly Greyhound
Ingredients:
2 ounces Plume & Petal Lemon Drift Vodka
4 ounces fresh grapefruit juice (from 1 grapefruit)
4 ounces Prosecco
Grapefruit for garnish
Instructions:
•Fill a wine goblet with ice, then add Plume and Petal Lemon Drift 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!
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