Goat Cheese Appetizer with Jam
This simple Goat Cheese Appetizer with puff pastry and jam is sweet, salty, and tangy all in one. The perfect flaky, elegant dish comes together in just a few minutes and is perfect for any occasion! My biggest tip for this recipe is to follow the instructions for preparing the puff pastry so it takes the right shape!
Print
Pin
Servings: 18 servings
Calories: 142kcal
Equipment
- Circular cookie cutters
- Parchment Paper
Ingredients
- 1 17.3 oz package puff pastry sheets, thawed according to package instructions
- 1 cup apricot jam
- 1 3 oz pack prosciutto
- 8 oz goat cheese
- Fresh thyme, for serving
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Use a 2¼” circular cookie cutter to cut the puff pastry sheets out into circles. I was able to get 9 circles per sheet. Then use a 1¾” circular cookie cutter to press a circle into the center of each larger circle. Press the smaller cookie cutter about halfway through the dough, do not press it all the way through
- Use your thumb to press down the dough in the smaller circle of each puff pastry piece. Leave the edges untouched.
- Arrange your puff pastry circles on parchment paper-lined baking sheets.
- Place about 1 tsp of apricot jam into the center of each puff pastry circle. Then tear up about ⅓ of each prosciutto slice and arrange the pieces on top of each dollop of jam.
- Finally, top the prosciutto pieces with about 1 tsp of goat cheese.
- Put the appetizers in the oven and bake for about 10 minutes, or until the puff pastry begins to puff up.
- Remove the cookie sheets from the oven and use a spoon to make sure that the filling in the center is pushed down while the edges continue to puff up. You may need to separate the center dough from the edge dough to make this happen.
- Return the appetizers to the oven and continue baking for about 5 more minutes until golden brown.
- Top with fresh thyme leaves. Serve and enjoy!
Video
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Puff pastry sheets: You can absolutely make your own if you’re an over-achiever, and it will probably end up being fluffier and crispier than a store bought version!
- Apricot jam: You could use a different jam if you prefer. If you want something more sour, try raspberry jam or for something with a more distinct fall flavor, you can try apple butter!
- Goat cheese: A soft, creamy goat cheese like chèvre is ideal. I used plain goat cheese for a neutral flavor, but you can also experiment with different types of goat cheese!
- The secret to getting truly puffy edges is to separate the edges from the filling in the center. This is why I suggest actually cutting the circle in the center of your pastry, rather than just pushing it down.
- The recipe is designed to have the jam on the bottom to keep it from bubbling over the edge of the pastry too much. It still might, but placing it underneath the rest of the ingredients helps a lot.
- You can also drizzle honey (or even hot honey!) on top if you want some extra sweetness or spice.
- You’ll know they’re done when they are puffed up and golden on the top!
Nutrition
Calories: 142kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 6mg | Sodium: 88mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @TheDomesticSpoon or tag #TheDomesticSpoon!