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Ham and Cheese Brunch Bites
  • Prep Time (mins)
    -
  • Cook Time (mins)
    -
  • Servings
    12

Ham and Cheese Brunch Bites

Made With

Ingredients

  • 1¼ cups Frigo® Whole Milk Ricotta Cheese
  • ¼ cup Dijon mustard
  • 2 tablespoons dill pickle relish
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons fresh tarragon, minced
  • 1 egg, beaten
  • 1 tablespoon water ¼ cup flour, for dusting
  • Salt, to taste
  • Black pepper, to taste
  • 1 package (2 sheets) frozen puff pastry, defrosted
  • ¼ pound black forest ham, thinly sliced
  • ½ cup Frigo® Whole Milk Mozzarella Cheese, shredded
  • ½ cup Frigo® Fresh Grated Parmesan Cheese

Directions

Preheat the oven to 375°F.

Prepare a creamy ricotta dipping sauce in a medium-sized bowl by mixing the Frigo® Whole Milk Ricotta Cheese, Dijon mustard, dill pickle relish, sweet pickle relish and tarragon, and season with salt and black pepper. Set it aside.

In a small bowl, make the egg wash by lightly beating the egg with 1 tablespoon of water and then set it aside.

Place a piece of parchment paper onto your work surface and dust it lightly with flour. Lay both sheets of the puff pastry on top of the paper. Slice each sheet lengthwise into 3 equal strips. Then, slice each strip in half to create a total of 12 pieces approximately 3 inches wide by 4½ inches long.

Using the back of a teaspoon, brush the dough with a thin layer of the ricotta dipping sauce, leaving a ¼-inch border around the edge.

Divide the sliced ham, shredded Frigo® Whole Milk Mozzarella Cheese and half of the Frigo® Fresh Grated Parmesan Cheese for the filling among the 12 pieces of pastry. Be careful not to overfill the pastries.

Brush each border with some of the egg wash, fold the pastries in half lengthwise and seal them by pressing with a fork. Brush the tops lightly with the egg wash, sprinkle with the remaining Frigo® Fresh Grated Parmesan Cheese and cut a slit in each top to allow steam to escape.

Using a spatula, transfer the ham and cheese bites to a baking sheet lined with fresh parchment paper. Then, bake them for 20 minutes, until puffed and golden brown.

Serve with the remaining ricotta dipping sauce and a fresh green salad. Enjoy!

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.

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