Chevre, Fig and Prosciutto Pockets Recipe

Monday, March 7, 2011

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Each month, I teach an Italian cooking class at a popular local Italian specialty market.  My students and I meet in the morning, prepare a four course meal together and enjoy the fruits of our labor and each other’s company over a nice lunch.  We have a lot of fun and we all learn a lot, myself included.   A few months ago, my menu included a delicious appetizer inspired by one of my favorite food bloggers, Elaine from The Italian Dish.   After being blogging buddies for a few years, I finally had the pleasure of meeting Elaine last Fall at BlogHer Food in San Francisco.  She is sharp, funny and absolutely lovely, as I knew she would be.

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Elaine’s dish was a crostini topped with chèvre, or goat cheese, fig jam, basil and prosciutto.  For my class, I tweaked the recipe a little, adding mascarpone to mellow the goat cheese, and swapping out the basil for some minced sage and thyme.  It was a big hit with the whole class, and I liked it so much that I even included it on my Christmas menu.

The other day I was searching for something in the fridge (other than my duck prosciutto), and came across a package of puff pastry that I had put in there to thaw and then forgot about.  Not remembering how long it had been in there, I decided to use it before it went bad.  Since I already had all of the crostini ingredients, I thought I’d try the dish baked in the puff pastry.    Yes, I know.  I’m a regular Indiana Jones in the kitchen!

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First, I fluffed up my fig jam and whipped up my chèvre concoction.

Then, I cut each sheet of pastry into twelve, reasonably equal-sized rectangles.  I spread a schmear of the chèvre mixture on half of the pastry pieces and plopped a little dollop of fig jam on top.  After that, I placed a small piece of thinly sliced prosciutto on each.  I left out the herbs because I was still in my PJ’s and didn’t want to go outside to pick them.  If you’re not lazy like me, go ahead and add them in.

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Once my twelve pastry rectangles were all dressed and sitting pretty, I covered them with the remaining twelve.  I pinched them all around the edges with the tines of a fork so that none of that cheesy, fruity, meaty goodness would leak out.  Then, I brushed them with a little egg wash so that they would get shiny and browned in the oven.  Egg wash is like the bronzer of baking.

Et voilà! Toasty, tasty, flaky little pastries filled with chèvre, fig jam and pig!  What could be better than that?

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13 responses to Chevre, Fig and Prosciutto Pockets Recipe

  1. On March 07, 2011 at 12:03pm, Rosa said...

    What delicious looking pockets! That combination is mouthwatering and perfect.

    Cheers,

    Rosa

  2. On March 07, 2011 at 3:41pm, Rachel (S[d]OC) said...

    Those look so delicious. You really can’t go wrong when you combine those flavors, just as you can’t go wrong when you wrap something in puff pastry!

    Too bad there was no duck prosciutto to use though. :-(

  3. On March 07, 2011 at 9:48pm, Natanya @ Fete & Feast said...

    I love love love love every single ingredient on your list individually. When you put them together this way the final dish is greater than the sum of its parts. I wish I could grab one off of the screen and eat it right now. Instead, I’m adding this to my “to make” list for my next party.

  4. On March 08, 2011 at 11:06am, Christine (Cook the Story) said...

    These look and sound beautiful. The combination of fig, chevre and prosciutto is one of my favorites. Putting them together in a pretty package (and adding a zing of orange) is sheer brilliance. Definitely the most elegant Indiana Jones-ing I’ve ever encountered!

  5. On March 08, 2011 at 6:10pm, kelly said...

    Your cooking classes sound like so much fun. I’d love to look forward so something like that each month! And this recipe is outstanding. I can only imagine those flavors together — some of my fave, except for the fig jam. I know I’d love it, but just haven’t had that much experience with figs. Another great recipe to try!

  6. On March 09, 2011 at 9:23pm, Stephanie said...

    This looks fantastic! I want to host a party just so that I can make these and wow everyone.

  7. On March 10, 2011 at 6:17pm, Ciaochowlinda said...

    I LOVE these – I have friends coming over Sat. night and I know what I’ll make for an appetizer.

  8. On March 11, 2011 at 11:57am, Brooke/ Bitchin' Nutrition said...

    This is my first time visiting your site and this recipe looks amazing! I must try it :)

  9. On March 11, 2011 at 3:10pm, Sammie said...

    These little pockets look delicious! The ingredients look like something I could weasel from appetizer to snack to breakfast if need be- and I love dishes that can do that!

  10. On March 12, 2011 at 8:26pm, Hannah said...

    Those look delicious, and so easy! I like the unique flavors combined in it. I definitely want to try this sometime.

  11. On March 13, 2011 at 5:12pm, Rebecca said...

    I made these for a brunch today and they turned out wonderfully. Thanks for posting them!

  12. On March 13, 2011 at 11:28pm, Britt said...

    I found your blog months ago but I accidently deleted it from my favorites. I couldn’t find it for awhile but finally I stumbled across it again! So glad bc I love your recipes & photos.

  13. On March 16, 2011 at 2:49am, Mayajo said...

    I really love your recipes, it is simply amazing can’t wait to make this one

1 pings to Chevre, Fig and Prosciutto Pockets Recipe

  1. On April 19, 2012 at 5:19pm, Orange Strawberry Salad with Orange Dressing | The Picky Apple pinged...

    [...] Salad with Orange Dressing and Grilled Chicken Fruit Mediterranean Dip Buffalo Chicken Dip Veggies Chevre, Fig Prosciutto Pockets Apple Spice Cake Chocolate [...]

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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