Prosciutto, Membrillo, and Cranberry Tartlets

Wow your guests with this appetizer for Prosciutto, Membrillo, and Cranberry Tartlets. We used a combination of Matiz Quince Paste, cranberries, and goat cheese to balance the rich and unctuous prosciutto. The buttery and flaky puff pastry serves as the perfect delivery method for these sweet, tart, and savory ingredients.

Ingredients:

1 each. sheet puff pastry
1 each. egg, mixed with 1 tsp of water
1 tsp. poppy seeds
9 each. thin slices prosciutto
3 tbsp. Matiz Quince Paste from Spain
3 tbsp. soft goat cheese
9 to 18 each. cranberries
¼ cup. candied pecans, chopped
Fresh basil and sage, for garnish

Instructions:

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Portion the puff pastry into 9 squares and place the portions onto the prepared baking sheet.
3. Brush the puff pastry with egg wash and sprinkle with poppy seeds.
4. Dock the center of each puff portion with a fork, fold the prosciutto slices into small squares, and place in the center of each puff.
5. Dollop a teaspoon of quince paste and a teaspoon of goat cheese on top of each prosciutto-filled center.
6. Place a cranberry (or two) on top of the cheese and place in the oven.
7. Bake for 15 to 20 minutes or until the puff pastry is crisp and golden. Remove from the oven and set aside on a wire rack to cool.
Garnish the appetizers with a little fresh basil and sage before serving.

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