Finally, fresh figs are here. Every year around the end of August I patiently stalk the shelves of every grocery store for the first figs of the season. Usually, Trader Joes is the first to get them and I always scoop up a box without hesitation. We all know that you have to pair fresh figs with salty prosciutto and I’m always looking for new ways to do that. These Fig, Prosciutto and Gruyère Purses are what came from a look through my freezer to see what I could use up. I had a few sheets of puff pastry that needed to be used, so this is what you get. They’re flaky, sweet, salty and buttery. Perfect for a simple appetizer that everyone will love. Enjoy!
Fig, Prosciutto and Gruyère Purses
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Serves: 9
Ingredients
- 1 sheet of frozen puff pastry dough
- 5 fresh figs, halved (you’ll have one-half left #snack)
- 3 oz package sliced prosciutto, each slice cut in half (again, you’ll have a little extra #snack)
- 9 1-inch cubes of Gruyere cheese
- olive oil and sea salt
Instructions
- 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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