Crispy Prosciutto and Cheese Pastry Twist…the holiday appetizer that everyone asks for…year after year. These twists are quick, easy, and everyone loves them. Flaky puff pastry twisted up with cheese and olives, then wrapped in salty prosciutto, and baked. There honestly never seems to be enough of these addictive, festive, twists…perfect for both Thanksgiving and Christmas entertaining.
Happy day before Thanksgiving! I’m sure we’re all either busy in the kitchen prepping food, decorating for Christmas, or just taking this day to chill before all the fun festivities and delicious food tomorrow!
Personally, I’m a bit of a last-minute party closer. So I’m always looking for a good, easy appetizer the day before any holiday, but especially Thanksgiving.
I can prep and plan all November long for the turkey, sides, and dessert, but I somehow manage to forget the appetizers. So I thought, today would be the perfect day to share one more last-minute holiday app. I feel like no matter what, we all could use an extra appetizer at the table!
Growing up, my dad would keep olives in the pantry for easy pizza and pasta prep. Mezzetta is a brand that’s been in my kitchen from the time I was a baby to now. We often use their marinara, but the olives are a tried and true staple.
I use them all time. They’re the perfect pantry staple, which is why I love adding them to these fun twists. The olives, salty prosciutto, and brie are especially delicious altogether.
Here are the quick details
These are pretty simple, and honestly, kind of fun to make.
Start with my go-to holiday ingredient, a little store-bought puff pastry. Roll it out and top with a creamy brie. You’ll want to find a brie that will spread nicely over the pastry. Then add lots of chopped olives and rosemary.
Now fold the pastry in half and cut it into strips. I tried to get a few process photos for you guys so you could see more of what I’m talking about.
Now twist the strips up, then wrap each strip in thin prosciutto, and bake until crispy!
You can also assemble these pretty twists ahead of time. Then just bake them up once guests begin to arrive. They can be served warm or at room temperature. Though I think they’re best warm, fresh out of the oven.
They’re crispy, cheesy, and totally addicting thanks to the addition of the salty olives.
So you see? These really are pretty close to being the perfect holiday appetizer. Just as great for Thanksgiving as they’ll be for all your upcoming holiday dinners…and even for nights spent decorating!!
Looking for other appetizer recipes? Here are a few ideas:
Lastly, if you make these Prosciutto and Cheese Pastry Twist, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Prosciutto and Cheese Pastry Twist
Servings: 24 twist
Calories Per Serving: 78 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 sheets (1 box) frozen puff pastry, thawed
- 8 ounces soft Brie, rind mostly removed and finely diced
- 1/4 cup grated parmesan
- 1 cup Mezzetta® Pitted Italian Castelvetrano Olives, finely chopped
- 1 tablespoon chopped fresh rosemary
- chili flakes
- 24 slices prosciutto
- thyme, for serving
1. Preheat oven to 375° F. Line 2 baking sheets with parchment paper.2. Place both sheets of puffed pastry on a lightly floured counter. Evenly arrange 1/2 the brie over each pastry sheet. Gently spread the cheese over the puffed pastry with a knife. To each pastry sheet, add 1/2 of the parmesan, olives, rosemary, and chili flakes. Fold the pastry in half, then cut each into 12 (1/2 inch) wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese. 3. Take a piece of prosciutto and wrap it around the twisted pastry. Repeat with the remaining twists. 4. Bake 20-25 minutes, rotating the pans halfway through. Serve warm or at room temperature…though I really do love them warm!