Fig Prosciutto and Gruyere Purses

Name: Fig Prosciutto and Gruyere Purses
Yield: Serves 9
Ingredients: 1 Sheet of Frozen Puff Pastry Dough; 5 Fresh Figs, halved; 3 ounces Package Sliced Prosciutto, each slice cut in half; 9 1-inch Cubes of Gruyere Cheese; Olive Oil and Sea Salt

By Paige

August 28, 2016

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Fig Prosciutto and Gruyere Purses — Photo by Paige

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Author Notes: Fig season is finally here and I'm taking full advantage with these Fig, Prosciutto and Gruyère Purses. They’re flaky, sweet, salty and buttery. Perfect for a simple appetizer that everyone will love. —Paige

Serves: 9

1 Sheet of Frozen Puff Pastry Dough
5 Fresh Figs, halved
3 ounces Package Sliced Prosciutto, each slice cut in half
9 1-inch Cubes of Gruyere Cheese
Olive Oil and Sea Salt

Preheat oven to 400 degrees Fahrenheit.
Defrost puff pastry dough at room temp or in fridge until pliable
Place on a lightly floured surface and cut into 9 equally sized squares.
place one slice of prosciutto on top of each square, followed by a cube of cheese and half of a fig. Repeat for each square.
Take each opposite corner up to the middle and press tightly to seal.
Brush the tops with olive oil and sprinkle with sea salt.
Bake in a preheated oven for 15-20 minutes, until golden brown.
If any of the purses open up during cooking you can press them together again when you remove them from the oven. Serve warm.

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