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  • Writer's pictureTommy Centola

Artichoke Breakfast Pastry

Before our St. Patrick's parade, we always get together at someone's house for breakfast. Often casseroles are made to feel the group. O thought I would share a couple of dishes that are easily made in the oven.

1 (8-ounce) package cream cheese, softened

1 cup shredded Jarlsberg cheese

1 teaspoon fresh thyme leaves

1/2 teaspoon salt

1 (14-ounce) package frozen off pastry, thawed

1 large shallot, thinly sliced

6 artichoke hearts, steamed and cut in half (thistle removed)

4 thin slices prosciutto, halved

Olive oil

Preheat oven to 425℉. Line a rimmed baking sheet with parchment paper.

In a large bowl, add cream cheese; beat cream cheese with an electric mixer at medium speed until smooth. Add cheese, thyme, and salt. Mix to combine.

Roll out puff pastry to remove mines. Cut pastry into 4 squares. Slightly separate squares. Using a paring knife, lightly score pastry (do not cut all the ay through), leaving a 1-inch border. Spread cream cheese mixture over pastry, leaving a 1-inch border. Arrange shallot, artichokes, and prosciutto on cream cheese mixture. Drizzle with olive oil.

Bake until golden and puffed, 20 to 25 minutes. Remove from oven and serve.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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