Pesto and Prosciutto Bombs

Ingredients

• 1 lámina Puff pastry (Thawed but cold; approximately 230 g)
• 0.5 cup Basil pesto
• 12 rebanadas Prosciutto (Approximately 115 g; use thin slices)
• 170 g Mozzarella cheese (Cut into small cubes or use mozzarella balls)
• 1 Egg (Beaten, for brushing)
• 2 tbsp Grated Parmesan cheese (For sprinkling, optional)
• Black pepper (To taste)

Steps

1. 1

   Preheat the oven to 200 °C. Line a baking sheet with parchment paper.

2. 2

   Roll out the cold puff pastry sheet on a lightly floured surface and cut it into 12 equal squares.

3. 3

   Place one slice of prosciutto on each puff pastry square. Add approximately 2 teaspoons of pesto and one cube or mozzarella ball to the center.

4. 4

   Sprinkle with a little black pepper. Bring the corners of the puff pastry toward the center and pinch the seams together to completely seal each bomb, preventing the filling from escaping.

5. 5

   Place the bombs seam-side down on the prepared baking sheet, leaving space between them. Refrigerate for 10 minutes so the puff pastry remains firm.

6. 6

   Brush the surface of each piece with beaten egg and sprinkle with grated Parmesan, if using.

7. 7

   Bake for 18 to 22 minutes, until the puff pastry is puffed and deeply golden and the cheese has melted. Let them rest for 5 minutes before serving, as the filling will be very hot.

Notes

The complete recipe does not appear in the description or the provided content; the quantities and method are an approximate reconstruction based solely on the dish name. Serve the bombs hot. If the pesto is very thick, mix it with a small amount of olive oil before filling.

Nutrition per serving

• appetizer
• snack
• baked
• Italian
• cheese
• puff pastry
• sharing