Baked Brie Pastries With Artichoke and Prosciutto

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“I needed an appetizer for a dinner last night, and had all these ingredients at home. These came out wonderfully well! Very tasty. :)”

Ingredients Nutrition

  • 1 sheet puff pastry, cut into 9 squares (8 ounces, 1/2 package approx)
  • 6 ounces brie cheese (without rind)
  • 1 cup finely chopped marinated artichoke hearts
  • 2 tablespoons chopped basil
  • 14 teaspoon balsamic vinegar
  • 14 teaspoon salt
  • 3 dashes fresh ground pepper, to taste
  • 12 cup chopped prosciutto, ends (1/2 cup chopped thick-cut proscuitto)
  • 14 cup grated parmesan cheese


  1. Preheat oven to 350 degrees F.
  2. If you have frozen puff pastry, allow it to thaw.
  3. Cut the sheet into 9 squares.
  4. Push the squares into 9 of the spaces a lightly sprayed muffin tin.
  5. In the food processor, whir enough artichoke hearts to make 1 cup of them when they are very finely chopped.
  6. In a bowl, combine the artichoke, basil, vinegar, salt, and pepper.
  7. Place about 3/4 to 1 teaspoon brie in the bottom of each puff pastry in the muffin tin (note: brie is much easier to cut when it is very cold).
  8. Add about 1 1/2 teaspoon of the artichoke mixture on top of the brie (use up all of the mixture).
  9. Top each with the chopped prosciutto and sprinkle with Parmesan.
  10. Bake at 350 degrees F for about 15 minutes, or until the puff pastry is golden.
  11. Let sit for about 5 minutes before serving (the brie will be *very* hot).
  12. Makes 9 appetizers, about 6 servings since some people will have two.

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