Yield: 1 Servings
|4 mediums||Zucchini; (about 5 cups), cut crosswise, 1/4\" thick slices|
|7 \N||Cloves garlic; minced|
|½ cup||Parmesan cheese; freshly grated|
|1 pack||Frozen puff pastry; (17-1/4 ounces), thawed|
|10 \N||Cubes Brie; (3/4 inch cubes), (about 12 ounces), rind removed|
|10 slices||Prosciutto; thinly sliced|
|\N \N||Fresh parsley; (optional), chopped|
|\N \N||Red bell pepper; (optional), sliced|
Preheat oven to 400øF. Melt 1 tablespoon butter in large skillet over medium- high heat. Add zucchini slices and garlic and saute until zucchini is tender, about 7 minutes. Cool slightly. Mix in grated Parmesan cheese.
Roll out each pastry sheet to 16 x 11 inch rectangle. Cut five 5 x 5 inch squares from each pastry sheet (reserve extra pastry for another use).
Press each pastry square into ⅓ cup muffin cup, leaving overhang.
Place ¼ cup zucchini mixture in each pastry-lined muffin cup, dividing equally. Place 1 Brie cube atop each. Place 1 prosciutto slice atop Brie.
Gather edges of puff pastry together and pinch firmly at top, forming purses.
Bake purses in cups until golden, about 15 minutes. Place 1 purse on each plate. Garnish each plate with chopped parsley and red bell pepper slices, if desired, and serve.
*Aoelus is a chartered yacht in the British Virgin Islands Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: Michael and Dorothea Fisher, owners of Aeolus* Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 3, 1998