happy lundi gras!!
you know what that means right…?
tomorrow is mardi gras!!
ok so if i’m being completely honest, i don’t LOVE mardi gras itself but i do love carnival time!! i don’t know what it is but i love seeing south louisiana decked out in its finest purple, green and gold. some people have so much fun with their decorations and to tell you the truth, i think it’s prettier than christmastime. maybe it’s because it is strictly a south louisiana thing – i know i know that other places have mardi gras such as mississippi and alabama but let’s face it, no one does it like we do. i don’t love going to the parades and catching beads but it’s still a great time of year.
and if you’re looking for a little something to bring to your mardi gras shindig you can bring some gumbo, s’mores bars or these palmiers. these savory little morsels are guaranteed to be a hit with all your friends. i mean what’s not to like… there’s some butter and roasted garlic, proscuitto and cheese… all rolled on some puff pastry. i mean these little babies won’t last too long on the table.
- 1 box puff pastry, thawed
- 14 slices proscuitto
- 2 c cheese – you can use gruyere, swiss, provolone, any kind you’re feeling or have in your fridge to be used up; i used 1 c smoked swiss, 1/2 c smoked gouda and some butterkase.
- 1/2 stick butter, softened
- 3 tbs honey
- 1 head roasted garlic
- preheat oven to 415F.
- mix together the softened butter, honey and roasted garlic. add some salt and pepper to taste but go a smidge lighter on the salt than you think. proscuitto and cheese can be quite salty.
- roll out the puff pastry on a floured surface until you have a decent size rectangle.
- spread 1/4 of your butter mixture on the puff pastry and then lay the proscuitto on top. spread another 1/4 of your butter mixture on top of the proscuitto. layer on the cheese.
- roll the right side of the puff pastry to the middle and repeat with the left. they should be kissing in the middle.
- with a sharp knife, cut 1/2″ slices and lay on a parchment lined baking sheet. bake 15-20 min until they are golden brown. remove to a baking rack to cool.
these are a great way to bring something savory without bringing your standard chips and dip.
what are you bringing to your mardi gras parties?!
recipe adapted from: joy the baker