When Mia comes around, food is a given. She entertained the idea of dressing puff pastry a few nights ago.
She took the "sweet" route, while I took a walk on the savory side.
These ingredients are kitchen classics that I encourage you all to have on hand. Puff pastry is an easy go-to for a quick appetizer when hosting just one friend, or 100. It's a frozen-aisle grocery item that will last until you need it for a night with the BFF.
XO//CATH
-THE RECIPE-
1 sheet puff pastry
1 egg
1/4 cup basil pesto
1/2 cup shredded mozzarella
1/3 cup shaved Parmesan
1 tablespoon butter, melted
1 garlic clove, mashed
1/2 teaspoon black pepper
Arugula, for garnish
1/3 pound prosciutto, for garnish
Balsamic glaze, topping
Olive Oil, drizzle
Dress the puff pastry with pesto, mozzarella, parmesan, and black pepper. Fold in edges making a "pool" for ingredients.
Mix together the melted butter and mashed garlic. Lightly brush the edges of crust with mixture. Brush edges with egg wash for golden brown crust factor.
Set aside the prosciutto and arugula. Bake the puff pastry as directed. Broil for an extra 2 mins for a golden crust. Apply prosciutto and arugula on top when cooled down (about 5 mins). Drizzle with balsamic glaze and olive oil (not an American brand for the love of our Lord).