Marguerite M. Henderson (Salt Lake City, Utah)
Yields 16 appetizer bites
In Utah, we are fortunate to have two artisan companies that provide the best in salami and cheeses. Award-winning Creminelli Fine Meats and Beehive Cheese Co. have products sold around the country in the finest food shops. Prosciutto cotto is an Italian ham. If not available, substitute with your favorite ham. SeaHive cheese is made with Utah salt, and, since we are the “beehive” state, the word “SeaHive” is a combination of sea salt and beehive.
1 (17⅓ oz.) package 2 frozen puff pastry sheets, thawed at room temperature immediately before use
2 tablespoons coarse ground mustard
½ pound Creminelli prosciutto cotto, thinly sliced
½ pound Beehive SeaHive cheese, shredded
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
1 egg
1 tablespoon heavy cream
2 tablespoons sesame seeds (see Chef’s Tips on nuts and seeds, this page)
Lay one sheet of puff pastry on a baking sheet lined with either parchment paper or Silpat®.
Brush the sheet with the mustard, leaving about ½-inch border without the mustard.
Place the prosciutto on the mustard, laying it evenly with about ½-inch border without the ham.
Sprinkle the prosciutto evenly with the shredded cheese, leaving about ½-inch border without the cheese.
Sprinkle the cheese with rosemary and sage. Place the second sheet of pastry on top, pressing the edges together.
Using a fork, crimp the edges. Beat egg with heavy cream to make an egg wash. Brush this on top of the pastry, and then sprinkle with sesame seeds.
Bake the pastry on the middle rack of a preheated 425°F oven for 18 to 20 minutes or until puffed and golden.
Remove from the oven and allow to cool for 5 minutes. Using a pizza cutter, cut the pastry into 16 squares. Serve warm.