Recipes

Fig, Prosciutto and Bocconcini Galettes

Details

12 serves
25 minutes

Notes

Kick off a summer meal with these rustic Fig, Prosciutto and Bocconcini Galettes. A savoury yet sweet twist on a traditional staple made into bite sized appetisers. Remove the prosciutto to create an enjoyable vegetarian side.

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Ingredients

220g Traditional Bocconcini
2 sheets ready made short crust pastry
3 large figs
1 egg (beaten)
80g prosciutto (optional)
2 tbsp balsamic glaze

Preparation

1 Preheat the oven to 200 degrees Celsius.
2 Divide each pastry sheet into 6 rectangles. Fold in the edges of rectangles and brush with egg wash. Bake in preheated oven for 10 minutes. Remove from the heat.
3 Slice the Bocconcini. Cut figs into quarters. Tear the prosciutto into small pieces.
4 Place prosciutto onto pre-baked rectangles, followed by Bocconcini and figs. Place back into the oven and bake for another 5-8 minutes.
5 Drizzle the Galettes with some balsamic glaze and garnish with lemon thyme.

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