Baked Asparagus, Goat Cheese & Prosciutto Puff Pastries with Sun Dried Tomato Spread
These baked asparagus puff pastries are the perfect flavorful little appetizer for brunches, dinners, and special occasions
- 1 box of store bought puff pastry (2 sheets) thawed out
- 8 tsp sun dried tomato spread
- 8 slices prosciutto
- 3 oz goat cheese
- 1 bunch of asparagus ends trimmed
- 1 egg white whisked
- herbs de provence
- flaky salt
- nonstick spray
Preheat oven to 375F. Cut each puff pastry sheet into fours so that you have 8 squares total. Add about 1 tbsp of sun dried tomato paste to each square and smear it evenly in the middle of each square. Add a piece of prosciutto on top followed by a few stalks of asparagus. Crumble a little bit of goat cheese on top of asparagus.
Carefully fold each puff pastry in the middle so it looks like its hugging the asparagus. Brush whisked egg white over each puff pastry and put a little underneath the flap to help it stay in a bundle shape.
Evenly space the puff pastries around the baking sheet and sprinkle each one with a few pinches of herbs de provence and some flaky salt. Bake for 20-22 minutes or until each puff pastry is golden brown and the asparagus is cooked. Remove from heat and enjoy warm or at room temp.