Baked Brie Pastries With Artichoke and Prosciutto

Recipe by Julesong
READY IN: 25mins


  • 1
    sheet puff pastry, cut into 9 squares (8 ounces, 1/2 package approx)
  • 6
    ounces brie cheese (without rind)
  • 1
    cup finely chopped marinated artichoke hearts
  • 2
    tablespoons chopped basil
  • 14
    teaspoon balsamic vinegar
  • 14
    teaspoon salt
  • 3
    dashes fresh ground pepper, to taste
  • 12
    cup chopped prosciutto, ends (1/2 cup chopped thick-cut proscuitto)
  • 14
    cup grated parmesan cheese


  • Preheat oven to 350 degrees F.
  • If you have frozen puff pastry, allow it to thaw.
  • Cut the sheet into 9 squares.
  • Push the squares into 9 of the spaces a lightly sprayed muffin tin.
  • In the food processor, whir enough artichoke hearts to make 1 cup of them when they are very finely chopped.
  • In a bowl, combine the artichoke, basil, vinegar, salt, and pepper.
  • Place about 3/4 to 1 teaspoon brie in the bottom of each puff pastry in the muffin tin (note: brie is much easier to cut when it is very cold).
  • Add about 1 1/2 teaspoon of the artichoke mixture on top of the brie (use up all of the mixture).
  • Top each with the chopped prosciutto and sprinkle with Parmesan.
  • Bake at 350 degrees F for about 15 minutes, or until the puff pastry is golden.
  • Let sit for about 5 minutes before serving (the brie will be *very* hot).
  • Makes 9 appetizers, about 6 servings since some people will have two.