This easy puff pastry appetizer has a delicious two-in-one filling with tomato and herbs on one side and prosciutto and cheese on the other, all baked in flaky golden pastry. Perfect for holidays or entertaining.
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This quick and easy puff pastry appetizer has a little something for everyone. The pastry bakes up light and crisp, and inside you get two delicious Italian fillings in one pan: tomato, herbs, and Parmesan on one side, prosciutto and olive oil on the other, both with plenty of melted cheese.
If you love fun puff-pastry ideas like my savory puff pastry Christmas trees or the cheesy, melty flavours in my tomato and cheese puff pastry appetizers, this recipe will fit right in. It also reminds me of my Italian savory stuffed puff pastry pockets, but here the same flavors are tucked into bite-size squares that are perfect for sharing.
Why You’ll Love This Recipe
- A crowd-pleasing puff pastry appetizer with a unique two-in-one filling: one side layered with herbed tomato and parmigiano, and the other with prosciutto, olive oil, and melty cheese.
- Easy to assemble, chill, cut, and bake, making it a perfect make-ahead appetizer for holidays or gatherings.
Ingredient Notes
- Puff pastry: Use ready-made store-bought pastry for convenience, or my homemade puff pastry if you prefer. Make sure the sheets are fully thawed before assembling.
- Tomato passata: A smooth, strained tomato purée with no chunks. It gives a clean, rich tomato flavor without adding extra moisture.
- Olive oil: Used in the tomato mixture and brushed over the prosciutto side to keep everything moist.
- Dried oregano and basil: Classic Italian herbs that season the passata.
- Salt: Just a pinch or two, the prosciutto and cheeses add plenty of seasoning.
- Parmigiano: Freshly grated Parmesan cheese from a block for the best flavor.
- Prosciutto di Parma (or cooked ham): Prosciutto adds a salty bite, while cooked ham offers a milder option.
- Mozzarella or fontina: A firm shredding cheese that melts smoothly without releasing too much moisture.
- Milk: Brushed on top before baking for a golden finish.
How to Make Easy Puff Pastry Appetizer
Start by lining a baking sheet with parchment and setting one thawed sheet of puff pastry on top.
Whisk together the passata, olive oil, oregano, basil, and a pinch of salt.
Spread the tomato mixture over half of the pastry, leaving a small border. Sprinkle with parmigiano.
On the other half, brush with olive oil, lay down the prosciutto or ham, and add the shredded cheese over both sides.
Lay the second sheet of pastry on top and gently press around the edges to seal. Transfer the whole sheet to the fridge and chill. This helps the pastry puff nicely in the oven.
Once the puff pastry appetizer has chilled, preheat the oven, then cut the pastry into strips both ways to form small squares. Brush the tops with a little milk and bake for until the pastry is golden and crisp. Serve warm.
recipe tips
- Chill before cutting. A 30-minute chill firms the pastry so it slices cleanly and puffs up evenly in the oven.
- Don’t overload the fillings. A thin layer of tomato mixture and evenly distributed cheese keeps the pastry from getting soggy.
- Use a sharp knife or pizza cutter. It makes it easier to cut neat 1-inch squares without dragging the layers.
- Bake until deep golden. This puff pastry appetizer tastes best when the pastry is fully crisp and the cheese has melted into both fillings.
- Serve warm. These puff pastry squares are at their very best right out of the oven while the pastry is flaky and the cheese is melty.
Variations
- Mushroom filling: Swap out one of the sections for a savoury mushroom layer using the filling from my mushroom puff pastry recipe.
- Pesto version: Try a brighter flavour by spreading a thin layer of pesto, like in my puff pastry pesto pinwheels, before adding the cheese.
- All cheese: Keep it simple and kid-friendly with a mix of your favourite Italian melting cheeses such as mozzarella, fontina, or provolone for a fully cheesy version.
- Spinach and ricotta: Add a creamy spinach–ricotta layer seasoned with salt, pepper, and a pinch of nutmeg for a classic Italian combination.
Soft, flaky, and full of flavor, these puff pastry appetizers are proof that simple ingredients can make unforgettable bites. If you make them, send a note — I’d love to hear how they turned out!
- 2 sheets puff pastry (thawed)
- ½ cup tomato passata
- 2 tablespoon olive oil divided
- ½ teaspoon oregano
- ½ teaspoon basil
- 1-3 pinches salt
- ½ cup freshly grated parmigiano
- 3-5 slices prosciutto di parma or cooked ham
- 1 cup shredded firm mozzarella or fontina cheese
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Roll out the puff pastry, place one roll on a parchment paper lined baking sheet.
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In a small bowl whisk together the passata, 1 tablespoon of olive oil, oregano, basil and the salt. Leave a ¼ inch boarder around the edge and spread half the puff pastry with the sauce, sprinkle with the grated parmigiano. On the other half, brush with 1 tablespoon of olive oil, top with the prosciutto or ham. Sprinkle the shredded mozzarella/fontina over both fillings.
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Place the second puff pastry on top and gently press. Gently press to seal the edges. Chill for 20-30 minutes.
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Pre-heat the oven to 375F/190C.
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Cut strips one inch wide lengthwise and widthwise, creating one inch squares. Brush the top with milk and bake 20-25 minutes or until golden. Serve warm. Enjoy!
How to store the leftovers?
Puff pastry appetizers are best enjoyed fresh, but leftovers can be revived in a 350°F oven or air fryer for a few minutes until the pastry is crisp again. Avoid the microwave, it softens the pastry.
Freezing the puff pastry appetizers?
I don’t recommend freezing this one. The tomato mixture can make the pastry soggy once thawed, and the texture isn’t quite the same.
Calories: 91kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 3mg | Sodium: 83mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 45IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 0.4mg | Phosphorus: 28mg
recipe FAQs
Make sure the passata layer is thin and the pastry is well-chilled before cutting and baking. Using firm shredding cheese (like mozzarella or fontina) also helps prevent excess moisture.
Yes. You can assemble the pastry, chill it for the full 30 minutes, then cover and refrigerate it for up to 12 hours before baking. Slice and bake just before serving for the best flaky texture.
Puff pastry appetizers are best enjoyed fresh, but leftovers can be revived in a 350°F oven or air fryer for a few minutes until the pastry is crisp again. Avoid the microwave, it softens the pastry.
I don’t recommend freezing this one. The tomato mixture can make the pastry soggy once thawed, and the texture isn’t quite the same.
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