Doesn’t that title just lure you in? I really love a summer party. It summons images of warm evenings, lively chatter, soft music, fruity Pimms and of course, wonderful food. Light and colourful, packed with flavour and to allow for mingling, in nibble form.
Just the word ‘nibble’ fills me with a kind of girlish glee. I love the guilt free abandon of it all. Nothing that can be described as a ‘nibble’ can possibly be bad for you for goodness sake! Plus, nibbles tend to come in groups and I’m all for variety in my food. I love nuts for sure, but I also enjoy a good olive, perhaps some blini or even a crostini. Perhaps a Cheesy Prosciutto Puff?
So read on my little vol-au-vents and I shall share with you the secret (or now, not so secret) recipe for Cheesy Prosciutto Puffs (squeee!) They’re bite-sized pieces of puffy heaven that really pack a Mediterranean punch. Flaky pastry; as light as air, a slight tang of pesto with beautiful Prosciutto adding depth and Grana Padano cheese, an extra richness that makes them really elegant and completely indulgent.
I’m confident that you’ll want to make some of these little babies for your next summer gathering…and that your guests will thank you for it!
Cheesy Prosciutto Puffs
1 x 320 g packet of ready-rolled puff pastry
4 tbs pesto
1 pack of prosciutto
75 g grated Grana Padano Cheese
1 egg, beaten
- Pre-heat the oven to 200 C Fan
- Line a couple of baking trays with grease proof paper
- Now, carefully lay out the pastry and roll it gently until it is more of a square shape (approx 35cm per side)
- Spoon the pesto on to the pastry and spread it out so it covers it completely – right to the edges!
- Using a sharp knife, cut the pastry into 16 squares (so, start by cutting into quarters and then cut each quarter into quarters.)
- Cut the prosciutto so you have 16 pieces and a bit on each square
- Now sprinkle over the grated cheese and season well. Go steady with the salt as the Prosciutto and Grana Padano are both quite salty. Plenty of black pepper though!
- Gently roll each square into a sausage shape and then brush the fold with the beaten egg to help seal it
- Cover them all in clingfilm and refrigerate for at least 10 mins
- Remove from the fridge and using a sharp knife, slice each sausage into 8 small discs and place them on the baking trays, allowing enough space for them to puff up a little when cooked
- Bake in the oven for around 10 minutes, until golden brown.
I was recently sent some beautiful samples of Grana Padano cheese and Prosciutto di San Daniele. To be honest, they were both so good that very little would beat just eating them au naturel (no, I’m not being paid to say that – promise!) but that would have made for rather a dull post so I tried to come up with a recipe that would show off the beautiful flavours and allow them to compliment each other. I hope that’s what I’ve done… 🙂
I also had help from Mary Berry and her fantastic book Mary Berry Absolute Favourites, where her Cheesy Cheese Spirals gave me the idea for the recipe above.
What are your favourite summer party nibbles? Let me know in the comments below!