Bistro Bruschetta Pastry
Difficulty Level: Easy
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Prep Time:20 Minutes
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Cook Time:PT45M25 Minutes
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Yield:2-4 Servings
Ingredients
- 2 tomatoes, diced
- ¼ cup thinly sliced fresh basil
- 1 tablespoon minced garlic
- 1 tablespoon capers
- 1 tablespoon lemon juice
- ⅓ cup olive oil
- Salt & Pepper
- 1 sheet puff pastry
- 1 egg, beaten with a little water
- 3 slices of prosciutto, optional
- Basil leaves or micro greens for garnish
- 2 tomatoes, diced
- 59.15ml thinly sliced fresh basil
- 12.78g minced garlic
- 12.78g capers
- 12.78g lemon juice
- 78.86ml olive oil
- Salt & Pepper
- 1 sheet puff pastry
- 1 egg, beaten with a little water
- 3 slices of prosciutto, optional
- Basil leaves or micro greens for garnish
Switch up your bruschetta game with this delicious pastry topped with goat cheese, optional crispy prosciutto, and beloved tomato salad. Perfect for a light dinner, lunch or appetizer.
Preparation
STEP 1
Begin by thawing your puff pastry. The easiest way to do this is in the refrigerator overnight. If that time is not available leave it out at room temperature until it is loose and pliable. This will take about an hour.
STEP 2
Preheat oven to 400°F.
STEP 3
In a medium bowl combine tomato, basil, garlic, capers, olive oil, lemon juice, salt and pepper. Mix and taste for seasoning. Allow to sit at room temperature to marinate while you prepare your remaining ingredients.
STEP 4
Place puff pastry on a parchment lined sheet pan. Crimp or fold edges to create a crust and brush with egg wash.
STEP 5
Evenly spread crumbled goat cheese into center of pastry.
STEP 6
Transfer to oven and bake for 20-25 minutes or until pastry is golden brown.
STEP 7
If choosing to garnish with prosciutto, heat a skillet to medium heat. Fry prosciutto in a small amount of olive oil until crispy. Drain on paper towels.
STEP 8
Once baked allow pastry to cool and set. Top with tomato bruschetta mixture. Garnish with crumbled prosciutto and extra basil or micro greens.