Sweet and savory blueberry, goat cheese & prosciutto puff pastry appetizers are quick and easy & finished with a honey thyme drizzle
Puff pastry dough is like the holy grail of appetizer making.
Buttery, flaky, pre-made deliciousness ready to be baked to its golden perfection.
These blueberry, goat cheese and prosciutto puff pastry appetizers have the perfect sweet & savory element.
They’re a little tangy, a little salty and the honey thyme drizzle brings it all together. They sound sophisticated but are super quick and easy to make!
Palm Sunday is just as big as Easter at my Grandma’s house.
Every year she cooks a HUGE spread (typical Italian grandmother) …eggplant casserole, homemade spinach pies, deviled eggs, ham, stuffed artichokes the list goes on and on.
No lie, she cooks enough for 50 people and there are usually only 15 of us (again, typical Italian cook!).
This year wasn’t any different, even at 86, she still cooks for an army (with a little help from my mom).
I brought my puff pastry appetizers to contribute to our feast. I probably could’ve skipped since there was enough food to last a week, but oh well, I needed taste testers ;).
To make these incredibly easy puff pastry appetizers:
- Make the blueberry filling by adding fresh blueberries, a pinch of salt, lemon, thyme and honey in a small saucepan. Bring mixture to a boil, then turn heat down to medium low.
- Mix together the balsamic and corn starch and add it to the blueberry mixture. Continue simmering until mixture has thickened and the blueberry juices have released. Set aside.
- Once your puff pastry dough has defrosted, lightly flour your surface and place the dough on top. Roll out slightly to about a 9″x 12” rectangle and cut into 9 rectangles. Place the rectangles on a parchment lined baking sheet.
- Fill with about 1.5 tsp of blueberry mixture, then top with about 1 tbsp of goat cheese and ½ slice of prosciutto.
- Fold two corners to the middle, overlapping just a little (as pictured above)
- Brush with egg wash and pinch the two corners together gently so they don’t come apart while baking.
*Be sure not to over fill the squares or the edges won’t stay together and the mixture will ooze out!
Blueberry, goat cheese & prosciutto puff pastry appetizers are seriously so easy to make (but look oh so fancy!)
They’re perfect for brunch, holidays, parties, or just a fresh Spring app.
You can make the blueberry filling ahead, so all you need to do is assemble, bake and serve.
And I highly suggest not skipping out on the honey thyme. It brings all the flavors together and adds a sweetness that the appetizers need against the tang of the blueberry and goat cheese.
It takes minutes to make. The original recipe came from Half Baked Harvest. SOOOO GOOOD!
For more Easy Appetizer Recipes check out:
Blueberry, Goat Cheese & Prosciutto Puff Pastry Appetizers
- 1 cup Fresh Blueberries
- Pinch of Salt
- Juice of ½ Lemon
- 1 tsp Balsamic Vinegar
- 1 tsp Fresh Thyme
- 1/3 cup Honey
- 1 tbsp Cornstarch
- 1 package Puff Pastry Dough thawed
- 4 oz Prosciutto cut into 18 pieces
- 8 oz. Goat Cheese crumbled
- 1 Egg whisked
- ¼ cup Honey
- 2 tbsp Butter
- 2 tsp Fresh Thyme
- Make the blueberry filling: place blueberries, salt, lemon, thyme, honey and cornstarch in small saucepan over medium heat. Bring to a low bubble, stirring occasionally, until juices are released and mixture is slightly thickened, about 5-7 minutes. Remove from heat and set aside.
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside.
- Unfold 1 pastry sheet and roll out slightly to a 12” by 12” square. Cut into 9 equal pieces and place on prepared baking sheet. Repeat with second pastry sheet.
- Place about 2 teaspoons of the blueberry mixture in the center of each pastry square. Then, top with a slice of prosciutto and about 1 tablespoon of the goat cheese crumbles. Take one corner of the pastry and fold it to the middle, then take the opposite corner and overlap, slightly pressing so it stays folded once baked (see pictures above)
- Repeat with remaining squares and brush tops lightly with more egg. Bake 15-20 minutes until pastry is golden and blueberries are bubbly. Remove from oven and place on cooling rack.
- While the pastry squares are baking, make the honey thyme: melt butter, honey and thyme in small saucepan over medium heat until honey has dissolved. Drizzle each baked pastry with the warm honey thyme. Serve warm or at room temperature.