Step-by-step: Prosciutto and mozzarella slices

Step-by-step: Prosciutto and mozzarella slices

This week, Chef Heather has dreamt up these delicious and super-easy pastry slices. We use prosciutto, mozzarella, mushrooms and Pronto Mama Slow-Roasted Tomatoes but you can get creative and add your own toppings. Magic with only 5 ingredients, making a tasty light supper or starter to wow your guests.

You will need:

1 packet of puff pastry, thawed
1 packet of mushrooms
1 jar of Pronto Mama Slow-Roasted Tomatoes (Original)
1 pack of Prosciutto Ham
egg to brush
Handful of basil leaves

Makes 8 palm-sized pastries.
Pre-heat the oven to 200C.

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Step 1: Roll out the puff pastry.

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Step 2: Cut the pastry into 8 slices and put them on a baking paper-lined baking tray. Score each one so that it has a border of about 1cm. This will rise to give the pastry its border.

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Step 3: Slice the mozzarella cheese and then cut into small blocks of 5cm x 5cm. Cut the proscuitto into smaller slices.

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Step 4: Top the pastry first with the Pronto Mama tomatoes, then the ham, then slices of cheese and some basil leaves.

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Step 5: Brush the pastry with egg yolk, pop them in the oven and bake for 15 minutes until the puff pastry is crisp and golden and the cheese is bubbling.

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Step 6: Enjoy all those delicious cheese aromas and decide whether you want a big platter or individual plates.

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Step 7: Arrange on a plate, decorated with fresh basil leaves. Will go very well with a crisp Sauvignon Blanc or an ice cold Chenin Blanc.

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