Ingredients
1 450 g package butter puff pastry, thawed
1 egg, lightly beaten
1 cup (250 mL) ricotta cheese
1/2 pear, thinly sliced
1/4 cup (125 mL) toasted walnuts, chopped
3 tbsp. (45 mL) honey
1 cup (250 mL) arugula
8 slices prosciutto, cut in half lengthwise
1/4 cup (60 mL) sundried tomatoes, chopped
Preparation
Heat oven to 400F (200C). Line two rimmed baking sheets with parchment.
Unroll one sheet of puff pastry. Cut pastry evenly into 4 strips. Cut each strip evenly into 4 parts to make 16 squares. Place on prepared pan, score 2 or 3 times with a fork and brush with egg wash. Bake until golden and puffed; about 14 minutes. Repeat with remaining sheet. Cool 5 minutes.
Spread each square with 1 1/2 tsp (7 mL) ricotta cheese. Top 16 squares with pear slices, walnuts and a drizzle of honey. Top remaining 16 squares with arugula, prosciutto and sundried tomatoes.
