Ingredients
2 Sheets Frozen Puff Pastry (thawed)
¾ cup Sun-dried tomatoes, oil packed, drained and minced
¼ cup Fresh Basil, minced.
8 oz. Gorgonzola Cheese, crumbled
½ lb. Prosciutto, thinly sliced, cut into approx 3" lengths
¼ cup Pine nuts
Preparation
Preheat oven to 425 deg.
Roll out puff pastry sheets to approximately 12"x15", cut into 3" squares (20 per sheet), lay out on cookie sheet. Spread ½ tsp sun-dried tomatoes on each piece. Sprinkle lightly with basil, top with 1 tsp gorgonzola, 1-2 slices of prosciutto, and top with a sprinkle of pine nuts. Press down lightly to set nuts.
Bake for 12-15 minutes until pastry browns and puffs, and the proscuitto starts to crisp.
Serve immediately.
