Whipped Mascarpone, Fig Jam, and Prosciutto Puff Pastry Bites. This is your new go-to easy appetizer for Fall. Buttery puff pastry squares topped with a honey whipped Mascarpone, crispy prosciutto, sweet and earthy fig jam, and nutty, rich, and salty Copper Kettle cheese then cooked to golden brown, flaky perfection. This appetizer is made extra delicious and cheesy using Cello Cheeses.
*This post is sponsored by Cello Cheese. All opinions are my own.
The Perfect Fall Appetizer
We are quickly approaching Holiday entertaining season. My favorite time of year. An abundance of fun get-togethers with family and friends. Full of wine, good food, and Holiday cheer!
With all these parties on the horizon, you definitely need an easy but impressive appetizer recipe in your back pocket. Well, I got you covered!
Introducing my Whipped Mascarpone, Fig Jam, and Prosciutto Puff Pastry Bites. Sounds fancy. Looks gorgeous. But super easy to make.
Buttery puff pastry squares topped with a creamy honey whipped Mascarpone cheese, crispy prosciutto, sweet and earthy fig jam, and nutty, rich, and salty Copper Kettle cheese. Then cooked to golden brown perfection. Wow!
Flakey. Buttery. Crunchy. Cheesy. Ooey. Gooey. Sweet. Salty. There are so many positive adjectives to use to describe this appetizer. It’s absolutely delicious!
Plus, it works as more than an app….this would be a great at a brunch get together, with it’s sweet and savory flavors.
I also like to pair these Whipped Mascarpone, Fig Jam, and Prosciutto Puff Pastry Bites with a light, green salad for the perfect lunch!
Anyway you serve it, you will love it!
Ingredients in these Whipped Mascarpone, Fig Jam, and Prosciutto Puff Pastry Bites
Here’s what you’ll need to make these Whipped Mascarpone, Fig Jam, and Prosciutto Puff Pastry Bites:
Cello Mascarpone cheese, a soft, spreadable cheese made from fresh cow’s milk and sweet cream for an indulgent, rich flavor and smooth consistency. It’s slight tartness and creamy texture makes this indulgent cheese perfect for this appetizer.
- honey, helps add extra, robust sweetness to the Mascarpone and create a light, whipped texture.
- Cello Copper Kettle cheese, this cheese is truly one-of-a-kind! It’s crafted from an exclusive recipe. This hard, domestic cheese is cooked in copper vats and aged for 16 months to create a distinctive taste experience through the natural fermentation process of cow’s milk. With a rich, cooked caramel finish and a blend of robust and sweet flavor, it takes this appetizer to a whole new level!
- puff pastry, I love puff pastry! It’s delicious, buttery, flaky goodness lends itself perfectly to appetizers. Plus, it’s already prepared for you, making this appetizer easy to whip together, while looking impressive and whimsical.
- prosciutto, it adds a salty, savory bite that helps bring all the flavors together.
- fig jam, it’s sweet, earthy flavor perfectly compliments the sweet and tangy whipped Mascarpone and salty prosciutto.
- egg wash, it’s a combination of 1 egg and a splash of milk whisked together. You brush it along the edges of the puff pastry, so it creates a golden-brown exterior.
- fresh thyme + flaky sea salt, both serve as garnish. The thyme adds that herbaceous note that rounds out all the flavors and the sea salt adds that extra pop that makes all the flavors sing! Plus, it looks pretty and more impressive for serving.
Tip for making these Whipped Mascarpone, Fig Jam, and Prosciutto Puff Pastry Bites
- Properly handle the puff pastry: I love using already prepared puff pastry (which you can find in the frozen section of your grocery store) because it makes preparing this appetizer so easy. But using puff pastry can be a little tricky if you let it get too warm. Puff pastry is layers of buttery dough, so when it gets too warm, it becomes sticky and hard to manipulate. Let it come just to room temperature but still cold to the touch when making the pastries. Also, puff pastry “puffs” and rises best when cold, so DON’T skip the step to refrigerate them before baking.
- Properly cut and score the puff pastries: The puff pastry should be cut into 9 squares (they don’t have to be perfect!). Make sure to score a ¼ in border around each square and poke a few fork holes in the middle of each square. This allows the puff pastries to puff around the edges but contain the filling in the middle.
- Use Cello Cheese: there’s nothing quite like their unique cooper kettle cheese, which adds the salty, nutty bite that truly makes these irresistible. The creamy, sweet and tangy Mascarpone whipped with honey give these pastries a creamy, gooey center that pairs perfectly with the earthy fig jam and crispy, cured prosciutto. Cello is truly the best, so I would recommend finding it near you to make this appetizer treat.
- Make the puff pastries, one step at a time. To properly make these puff pastries, you want to add each layer one at a time. First, dollop the puff pastry squares with the Mascarpone filling, spreading it around evenly in the middle inside the border. There is just enough Mascarpone filling for each square- so use it all! Top with a slice of prosciutto. Dollop each with a teaspoon of fig jam (homemade or store-bought) and spread out evenly on top of the prosciutto slice. Brush the edges of each pastry with egg wash and sprinkle with finely grated Cello Copper Kettle cheese. Viola! The pastries are ready to chill and bake.
- Don’t forget the garnish: The thyme and flaky sea salt are the perfect finishing touches. Plus, make the pasties pretty and elegant!
More on Cello Cheese
Cello Cheeses expertly crafts delicious, unique cheeses and makes cheese tasting and pairing fun and approachable. From classic Italian cheeses, like parmesan, Romano, and asiago, to the distinctive flavors for their award-winning Copper Kettle, Cello is breathing new life into Old World cheesemaking in hopes that more people will discover and fall in love with specialty cheeses.
Their cheeses help create these unique but approachable appetizer. They also will enhance any at-home Italian feast. You could even create an epic cheese platter. They also pair perfectly with good wine. Find their pairing tips HERE. You can also learn more about their fantastic cheeses HERE.
More Delicious Appetizers
- Pesto Caprese Puff Pastries
- Fig, Prosciutto, Goat Cheese Flatbread
- Cheesy Asparagus Puff Pastry Bites
enjoy!
These Whipped Mascarpone, Fig Jam, and Prosciutto Puff Pastry Bites are the perfect appetizer for Fall. A delicious sweet and savory flavor combo with that flaky buttery crunch and creamy, cheesy goodness – makes for an irresistible bite!
If you make these Whipped Mascarpone, Fig Jam, and Prosciutto Puff Pastry Bites, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Whipped Mascarpone, Fig Jam, and Prosciutto Puff Pastry Bites
These Whipped Mascarpone, Fig Jam, and Prosciutto Puff Pastry Bites are the perfect appetizer for Fall. A delicious sweet and savory flavor combo with that flaky buttery crunch and creamy, cheesy goodness – makes for an irresistible bite!
Ingredients
- 1 sheet puff pastry thawed but still cold
- ½ cup Cello Mascarpone cheese
- 2 tablespoons whipped or regular honey
- Pinch of sea salt
- 3 large slices prosciutto broken into 9 small pieces
- ¼ cup fig jam
- 2 tablespoons finely grated Cello Copper Kettle Cheese
- 1 egg + splash of milk
- Fresh thyme for garnish
- Flakey sea salt for topping
Instructions
-
Pre-heat the oven to 425 degrees. Grease a large baking sheet.
-
Roll out the sheet of puff pastry (make sure it’s thawed, but still cold; if too warm, it will be hard to work with). Cut the puff pastry into 9 squares (I cut down the seems, then cut each piece into 3 sqaures, making 9 total).
-
Transfer the squares to the prepared baking sheet and make sure they’re evenly spaced apart. Use a knife to score a 1/4 inch border around the outside. Don’t cut all the way through, but just enough to leave behind a clear border. Use a fork to lightly pierce holes in the middle of the square. This allows the edges to rise in order to contain the filling.
-
In a small bowl, combine the Cello Mascarpone cheese, honey, and pinch of sea salt and stir until fully combined and whipped. Dollop about a tablespoon of the filling onto each square and lightly spread out, keeping it inside the border.
-
Top each square with a piece of prosciutto.
-
Dollop about a teaspoon of fig jam on each tart, gently spreading the fig jam out so it almost covers the prosciutto (see pics above for guidance).
-
Whish together one egg and a splash of milk to create an egg wash. Using a pastry brush, gently brush the edges of the puff pastry with the egg wash. This allows the puff pastry to achieve golden brown edges.
-
Finally, sprinkle the grated Cello Copper Kettle cheese around the edges of the puff pastry.
-
Pop the puff pastry squares in the fridge for at least an half hour to chill.
-
Bake for 15-20 minutes, or until golden brown and baked fully.
-
Garnish with fresh thyme and flaky sea salt. Serve and enjoy!
