Prosciutto. Olives. Sun-dried Tomatoes. Mozzarella.
All things I LOVE.
I often say I must have been Italian in a past life. (Issy is also partly to blame!)
So it was only a matter of time before I made something that included all of these bad boys.
A sweetness from the tomatoes, a sharpness from the olives, a smokiness from the prosciutto, and a creaminess from the mozzarella… all surrounded by flaky, buttery pastry.
Tastes like love.
…and they just so happen to be heart shaped.
Coincidence?
INGREDIENTS
1 pack of ready rolled puff pastry
100g sun-dried tomatoes, roughly chopped
75g green olives, finely chopped
6 slices of prosciutto
150g mozzarella, torn roughly
1 tsp oregano
1 tsp basil
salt and pepper to taste
1 egg, beaten
METHOD
Preheat oven to 200°C.
Unroll the thawed puff pastry.
Scatter the tomatoes and olives over the pastry, leaving a little bit of a border. Lay the slices of prosciutto and mozzarella on top. Sprinkle on the herbs, salt and pepper.
To roll, fold in one edge towards the middle.
Repeat on the other side.
Then fold down the middle. Use the beaten egg to ensure they stick if necessary.
Freeze for 15 mins.
Slice the log into 1/4 inch thick slices and place onto a baking tray lined with parchment.
Bake for approximately 20 minutes or until golden brown. If the puff pastry gets too soft when slicing, freeze for an extra 10-15 mins before baking.
Allow to cool slightly, or to room temperature, before serving.
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