Boursin and Prosciutto Pastry Bites

There’s something irresistible about an easy appetizer that looks impressive but asks very little of the cook. This Boursin cheese and prosciutto puff pastry is exactly that. Salty prosciutto and creamy Boursin are tucked beneath golden, flaky puff pastry, while a drizzle of honey adds just the right touch of sweetness. It’s a simple combination, but a delicious one, with that lovely balance of salty, creamy, buttery and sweet. Boursin is soft, creamy and already seasoned with garlic and herbs. That means the flavour is done for you. It spreads easily over puff pastry and melts into the layers as it bakes. If you love Boursin as much as I do, try my [Boursin Holiday Cheese Log] too.

Keep the puff pastry cold until you are ready to use it. Cold pastry puffs up higher and bakes into flaky layers. Spread the Boursin in a thin, even layer so the centre doesn’t turn soggy. Lay the prosciutto flat and let it crisp at the edges in the oven.

Serve it warm, cut into bite-sized squares. It’s just the thing for game night, drinks with friends, or when you need something delicious to put on the table without a lot of fuss. Don’t expect any leftovers.

The Culinary Chase

Boursin & Prosciutto Pastry Bites

Golden puff pastry layered with creamy Boursin cheese and salty prosciutto, finished with a drizzle of honey. These easy puff pastry bites are perfect for game night, drinks with friends, or effortless entertaining.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4 people

Course: Appetizer

Cuisine: French

Ingredients Method Notes

Ingredients

  

• 1 sheet puff pastry
• 3-4 slices prosciutto
• 1 pkg Boursin cheese remove from fridge 20 min before using
• honey for drizzling
• 1 egg for egg wash

Method

 

1. Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
2. Starting in the center, drizzle the parchment generously with honey, covering roughly the same area as the puff pastry.
3. Arrange the prosciutto over the honey, overlapping the slices slightly. Depending on their size, you’ll need three to four slices.
4. Spread the Boursin evenly over the prosciutto. Place the sheet of puff pastry on top and gently prick the pastry in several places with a fork. Brush with the beaten egg.
5. Bake for 20 minutes, or until the pastry is puffed and beautifully golden.
6. Have your serving platter ready. Using oven mitts, carefully invert the baking tray onto the platter. Gently peel away the parchment paper to reveal the prosciutto and melted Boursin.
7. Finish with another drizzle of honey. Use a pizza cutter or sharp knife to cut the pastry into bite-sized squares. Serve warm.

The Culinary Chase’s Note

Take the Boursin out of the refrigerator about 20 minutes before you begin. At room temperature, it softens beautifully and is much easier to spread over the prosciutto. Enjoy!