| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
British |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 4 |
md |
Zucchini; (about 5 cups), cut crosswise, 1/4" thick slices |
| 7 |
|
Cloves garlic; minced |
| 1/2 |
c |
Parmesan cheese; freshly grated |
| 1 |
pk |
Frozen puff pastry; (17-1/4 ounces), thawed |
| 10 |
|
Cubes Brie; (3/4 inch cubes), (about 12 ounces), rind removed |
| 10 |
sl |
Prosciutto; thinly sliced |
|
|
Fresh parsley; (optional), chopped |
|
|
Red bell pepper; (optional), sliced |
INSTRUCTIONS
Preheat oven to 400°F. Melt 1 tablespoon butter in large skillet over
medium- high heat. Add zucchini slices and garlic and saute until zucchini
is tender, about 7 minutes. Cool slightly. Mix in grated Parmesan cheese.
Roll out each pastry sheet to 16 x 11 inch rectangle. Cut five 5 x 5 inch
squares from each pastry sheet (reserve extra pastry for another use).
Press each pastry square into 1/3 cup muffin cup, leaving overhang.
Place 1/4 cup zucchini mixture in each pastry-lined muffin cup, dividing
equally. Place 1 Brie cube atop each. Place 1 prosciutto slice atop Brie.
Gather edges of puff pastry together and pinch firmly at top, forming
purses.
Bake purses in cups until golden, about 15 minutes. Place 1 purse on each
plate. Garnish each plate with chopped parsley and red bell pepper slices,
if desired, and serve.
*Aoelus is a chartered yacht in the British Virgin Islands
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Michael and Dorothea Fisher, owners of Aeolus*
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3,
1998
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