• Tommy 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.


Enjoy!!!

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

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Good Cooking, Good Eating and Good Living!!!

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