is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
says: "This recipes comes from Bon Appétit
- March, 2003 I haven't made them yet so have
no critique but I thought they looked great".
sheet frozen puff pastry (half of 17.3-ounce
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Gruyere cheese
(about 2 1/2 ounces)
1 egg, beaten to blend
pastry sheet on work surface. Cut in half, forming
two 9 1/2 x 4 3/4 inch rectangles.
half of prosciutto on 1 rectangle, leaving 1/2-inch
border along the one side.
prosciutto with half of basil, then top with
half of cheese.
plain border with egg glaze. Starting at long
side opposite border, roll up pastry jelly-roll
style, pressing gently to seal long edges.
with remaining pastry, prosciutto, basil, cheese,
and egg to form second log.
until firm, at least 3 hours and up to 2 days.
rack in center of oven and preheat to 400°
two large baking sheets with parchment paper.
logs crosswise into 1/2 inch thick rounds.
rounds on prepared sheets, spacing 1 inch apart.
1 sheet at a time until pastries are golden
brown, about 16 minutes.
metal spatula, transfer pastries to racks and