Between cookie exchanges, Christmas parties and New Year’s celebrations, my kitchen is hopping this time of year. I was invited to cocktails with some fun ladies one Friday night, and I knew I couldn’t arrive empty handed. My fridge was full of marvelous Gourmet Garden herbs…the perfect way to get fresh flavors into your recipe when your garden’s bounty has succumbed to autumn’s frost. I pulled some puff pastry from my freezer and started brainstorming about the delicious savory pinwheels I could make. This prosciutto, Gruyere and basil version was perfect with a nice crisp glass of white wine around a roaring fire.
Once my puff pastry was thawed, I gave it a quick roll to smooth the seams, brushed it with egg wash, then put a thin layer of a mixture of Gourmet Garden’s Basil Paste and Garlic Paste…kind of like an instant pesto. Next I sprinkled the pastry with grated Gruyere, then layered with wafer thin slices of prosciutto. Rolled, sliced and baked till golden and crispy, these pinwheels were both easy and elegant. How often does that happen?
If you’re not familiar with Gourmet Garden’s products, they are a refrigerated item found in the fresh produce section near the fresh herbs. They are used like fresh herbs in a one-to-one ratio, but can be used in place of dried typically in a 2 to 1 ratio, 2 tablespoons Gourmet Garden Ginger equals 1 tablespoon dried ginger. Isn’t that wonderful? And an incredible time saver this busy holiday season. I’m going to add some of their ginger paste to my next batch of gingersnaps…the extra boost of ginger will take my tried and true recipe to the next level! My Italian wedding soup’s flavor will be bolstered with a squeeze of Basil Paste before serving…the ideas for these products are endless. And their selection of flavors is so much more extensive than I ever imagined!
Please follow Gourmet Garden on their Twitter, Facebook and Pinterest. And as our gift to you, please click HERE to visit the Gourmet Garden website where you can download a coupon and sign up for their newsletter.
And check out all the incredible recipes for your holiday entertaining from my Sunday Supper friends:
- Lemongrass Ginger Pancakes for a Holiday Brunch by Daily Dish Recipes
- Buttery Herb Pull-Apart Rolls by girlichef
- Garlic and Herb Crusted Lamb Lollipops by The Girl In The Little Red Kitchen
- Thai Style Grilled Monkfish Appetizer by Soni’s Food
- Green Goddess Dip by Juanita’s Cocina
- Garlic and Herb Pizza Puffs by Alida’s Kitchen
- Herbed Goat Cheese and Sun Dried Tomato on Crostini by Supper for a Steal
- Prosciutto, Gruyere and Basil Pinwheels by That Skinny Chick Can Bake
- Thai-style Mussels by kimchi MOM
- Crispy Prosciutto Garlic Potato Soup by Family Foodie
- Carnita Style Beef by The Foodie Army Wife
- Chicken Cakes with Cilantro Garlic Mayo by The Dinner-Mom
- Coconut Lemongrass Chicken Curry- Two Ways! by Hip Foodie Mom
- Creamy Pasta with Spinach, Chili, and Walnuts by Healthy. Delicious.
- Herb and Garlic Clam Linguini by Noshing With The Nolands
- Quick Winter Marinara by The Messy Baker
- Italian Mac & Cheese Stuffed Peppers by Foxes Love Lemons
- Herb Roasted Pork Tenderloin with Steamed Broccoli by Peanut Butter and Peppers
- Lemongrass Coconut Quick Bread by Magnolia Days
You can Pin these recipes from our Easy Holiday Entertaining Pinterest Board.
Prosciutto, Gruyere and Basil Pinwheels
- 1 egg
- 1 tablespoon water
- 1/2 cup shredded Gruyere cheese
- 3 tablespoons Gourmet Garden Basil Paste
- 1 teaspoon Gourmet Garden Garlic Paste
- 4 ounces, very thinly sliced prosciutto
- 1 14 ounce sheet all butter frozen puff pastry, thawed
- Preheat oven to 400º. Line two baking sheets with parchment and set aside.
- Beat egg and water together in small bowl. Set aside.
- Stir together basil and garlic paste. Set aside.
- Lightly flour work surface. Roll out puff pastry lightly…just to smooth. Brush surface with beaten egg. Spread basil-garlic mixture over surface, then sprinkled with cheese. Arrange prosciutto over top of cheese.
- Starting at short end, roll up dough like a jelly roll. Slice at scant 1/2 inch intervals and place rounds on baking sheets. Brush with egg wash.
- If dough has become warm, pop in the refrigerator to chill for a bit.
- Bake for 15 minutes or till golden brown. Remove to wire racks and cool 10 minutes before serving.
Yield: 20 pinwheels
Total time: 30 minutes
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Disclosure: This post is sponsored by Gourmet Garden Herbs & Spices. All opinions are my own.