Prosciutto, Gruyere, and Dijon Palmiers

On our vacation, we had another wine pairing dinner.

Good friends deserve good wine and food!

Don't you agree?

So I started our dinner with three different appetizers. We had Bacon Wrapped Dates, Caramelized Pears, Sage and Blue Cheese on Crostini and these Ham and cheese Palmier. I used Prosciutto for the ham, Gruyere for the cheese, but you could use any thinly sliced ham and mix up the cheese. The best part was I made them ahead using store bought puff pastry and froze them till ready to use.

They were a big hit!

Recipe is at the bottom of this post. But do enjoy the flowers on your way!

I absolutely LOVE this picture. It's one that will be blown up and framed.

While on vacation at Sunset Bay, we visited Shore Acres Botanical garden. It was past prime season but we enjoyed the rose garden which was certainly at it's prime.
We just drank in the beauty!

All these rose pictures are being considered for the pictures that are going above my bed.

Which three do you think I should blow up?

I love them all!

But I just need three.

OK, back to these Palmiers. I got this recipe from the cookbook "Puff" by Martha Holmberg. It's the cover picture of the book so it's the first one I tried. Glad I did!

Ham, Gruyere, and Dijon Palmiers

1 Sheet frozen puff pastry (about 9 oz) thawed
2 TBSP Dijon Mustard
1 Cup grated Gruyere Cheese
1/4 Cup freshly grated Parmesan Cheese
4 OZ thinly sliced good quality ham, such as Black Forest I used Prosciutto

1.Roll out the pastry to a 10x14 inch rectangle on a floured surface. Trim if necessary to make rectangle neat.

2. Spread the mustard over the pastry. Sprinkle evenly with both grated cheeses.Arrange the ham in a single even layer, tearing or cutting to make pieces fit. Lie a piece of parchment paper over the top of the pastry and gently compress the layers with a rolling pin. Peel of the paper without disturbing the ham.

3. Cut the pastry in half width wise into two 10X7 in bands. With your fingers, gently roll one short edge of one of the bands into the center and then roll the opposite edge to meet in the center. Press lightly so the rolls stick together. Spread a few drops of water where the two rolls meet to help it stick. Repeat with second band. Wrap the rolls in plastic and chill till firm.

4. With a sharp knife, cut each band into 12 pieces. Arrange on parchment paper or silicon mat and bake at 425 for 10-12 minutes or till browned.