Honey, ricotta, ham & asparagus bundles

Bouchées de chou-fleur miel, lime et Sriracha
  • 1 frozen Puff Pastry Sheet, thawed
  • 3/4 cup of ricotta cheese
  • 1/4 cup of parmesan cheese, grated
  • 6 slices of Brie or Camembert
  • 2 Tbsp of creamed honey
  • 1 small bunch asparagus (about 1/2lb), ends removed
  • 1 Tbsp. of olive oil
  • 6 slices of ham
  • Zest from one lemon
  • Salt and pepper to taste
  • 1 big beaten egg to brush
  1. Preheat oven to 425 °F.
  2. Line a baking tray with some parchment paper.
  3. On a lightly floured surface, roll the puff pastry sheet out to a large square. Cut into 6 equal squares
  4. In a small bowl, combine the ricotta and parmesan and stir well.
  5. Brush the 6 squares of puff pastry sheets with the egg.
  6. Spoon the ricotta-parmesan mixture evenly between the 6 Sheets and spread it.
  7. Drizzle the honey on top of the ricotta mixture.
  8. Place a slice of ham on top of the parmesan mixture, a slice of Brie or Camembert, followed by about 3 asparagus spears and a little sprinkle of lemon zest.
  9. Drizzle with a little bit of olive oil and use a pastry brush to brush over the asparagus. Salt and pepper to taste.
  10. Wrap each puff pastry and making sure it is overlapping and press down a little bit to ensure it sticks.
  11. Brush the puff pastry with more egg.
  12. Place on the baking sheet and bake for about 15 minutes, or until golden and puffed.
Collaboration: Toast & Coasters

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