Puff Pastry Purses with Zucchini, Brie and Prosciutto

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Puff Pastry Purses with Zucchini, Brie and Prosciutto Ingredients

1 tb Butter	10 Cubes Brie; (3/4 inch
4 md Zucchini; (about 5 cups),	10 sl Prosciutto; thinly sliced
7 Cloves garlic; minced	Fresh parsley; (optional),
1/2 c Parmesan cheese; freshly	Red bell pepper; (optional),
1 pk Frozen puff pastry; (17-1/4

Instructions for Puff Pastry Purses with Zucchini, Brie and Prosciutto

Preheat oven to 400?F. 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 1/3 cup muffin cup, leaving overhang. Place 1/4 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@AOL.com 4/98 Recipe by: Michael and Dorothea Fisher, owners of Aeolus* Posted to MC-Recipe Digest by Carriej999 on Apr 3, 1998

Main Ingredient: ZucchiniCuisine: Uncategorized