Anjali Bhinda

HOW TO MAKE IT ⬇️: In collaboration with @savornationtv (because they know the latest food trends, recipe inspiration and must-know restaurant news), this is perfect for dinner parties, elevated appetizers, wine nights, or whenever store-bought puff pastry deserves a standing ovation. Flaky, golden puff pastry topped with vibrant pesto, savory lion’s mane mushrooms, salty prosciutto, creamy truffle burrata, and a glossy balsamic glaze. We’re talking restaurant-worthy at home with look what I made energy! why settle for basic when buttery, flaky, truffle-kissed perfection is on the menu? Send this to your friend who loves appetizers for dinner!

Ingredients:
1 sheet puff pastry, thawed and rolled out @dufourpastrykitchens
1 egg, beaten @peteandgerrys
Basil pesto @russosparkslope
6 slices proscuitto @delducafood
1 ball truffle burrata @belgioiosocheese
1 large lions mane mushroom, cubed @tivolimushrooms
1 tbsp olive oil @alessifoods
Balsamic glaze, for drizzle @bradsorganic

Directions:
-Preheat your oven to 425°F and lay your puff pastry on a baking sheet lined with parchment paper. Carefully use your knife or pizza cutter and cut a rectangular border around the edges of the pastry without piercing through. Brush all over with egg wash and bake for 10min.
-Heat the oil in a pan and sauté the mushrooms until slightly golden. Push down the pastry in the middle with the back of a spoon. Spread on the pesto and spread the mushrooms all over. Top it with prosciutto and bake for another 10-15min. Spread the burrata around and drizzle on the balsamic glaze. Enjoy!