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For this recipe, I partnered with Filippo Berio to share an idea for an unfussy snack or appetizer that is perfect for last-minute gatherings during the holidays. These little handheld tarts capture all the elements of a nibble board—two kinds of cheeses, salty prosciutto, a nice savory condiment, sweetness from the pomegranate arils, and herbaceous basil leaves for freshness—but everything is encased in a lovely, elegant looking puff pastry. 

In no way am I trying to knock nibble boards or charcuterie boards, but have you ever tried actually enjoying one of these at a party? You wait for that break in the conversations when someone else is sharing an anecdote so you don’t have to talk, and—excited to seize the opportunity to enjoy some delicious cheese and charcuterie piled onto a delicious crispy cracker—you take that long awaited bite, only for the cracker to shatter embarrassingly as it makes contact with your teeth, causing all its precariously-placed toppings to fly everywhere. Perhaps I can only speak from personal experience but if so, I am saving you from ever meeting that terrible fate by telling you to make this recipe instead.

I always keep a stockpile of Filippo Berio pestos on hand because they are so super convenient. They are great for when I am too busy to make dinner and need something to toss together with the frozen ravioli I always keep in the freezer and I also find them so useful for when I need a bold tasting condiment for things like toasts, snack or salad platters, and sandwiches.

Much like putting together a nibble board or charcuterie board is choosing your own eating adventure, so are these tarts. Each component could be swapped out for something else in the same category that better suits your tastes. Only one of the cheeses gets baked into the puff pastry tart shells, and then everything else gets added after baking. We’re kind of treating the pastry as a slice of toast, but the delicate buttery layers will feel so much more like a special occasion. These tarts are a great way to upcycle what you happen to have in your fridge, and the pesto will really help to bring all the elements together.

Here’s what you’ll need:

• Frozen puff pastry dough: Having a stash of this in your freezer will allow you to make elegant and impressive baked delicacies with minimal effort. I usually thaw mine in the fridge overnight but in a pinch, a brief stint on the countertop should be enough. For this recipe, you just need to be able to easily score the dough, so even partially thawed would be fine if you have surprise holiday visitors; you may just need to add a couple minutes to the baking time.

• Freshly-grated fontina: I love the way the savory, nutty flavors of fontina work in this savory tart, but any smooth semi-hard cheese would work here. Always remember to grate it yourself instead of using pre-grated stuff, for the right kind of melty goodness!

• Burrata: I am obsessed with burrata! There is something about those loose, creamy cheese curds that just feels like such an indulgence to me. If you have trouble finding burrata I would suggest substituting a fresh ricotta, but even a creamy soft chevre would be yummy here!

• Prosciutto: Sliced so thin that you can almost see through it, prosciutto is a go-to charcuterie choice in my household. I think its delicate appearance contributes to the appeal of these tarts. 

• Filippo Berio Classic Pesto: I find that having some kind of tasty herbaceous condiment really helps tie everything together when combining elements of sweet and savory, so this convenient version of traditional Genovese pesto really hits the spot.

• Pomegranate Arils: I love how these let out a nice, juicy, slightly tart burst as they pop in your mouth. Not only are these the sweet component of the tarts, but I also think that adding these plus leafy herbs to any dish instantly makes it look festive, kind of like holly. However, I think swapping in kumquat slices or even thinly sliced pears or apples would work well here if that’s what you have.

Ingredients

1 sheet frozen all-butter puff pastry, thawed
flour, for dusting
1 egg, beaten, for eggwash (optional)
1 packed cup fontina cheese, freshly grated
4 oz burrata
2–3 oz thinly sliced prosciutto
4–6 tsp Filippo Berio Classic Pesto
3–4 tbsp pomegranate arils
fresh basil leaves, for garnish

Procedure

Preheat oven to 400°F and line a large baking sheet with parchment paper.

Dust worksurface with flour and unfold puff pastry sheet. Gently roll out puff pastry dough to smooth out any creases and create an even rectangle about 1/6-inch thick. Cut sheet into 4 equal pieces (about 4” x 5 1/2”). Place puff pastry pieces on prepared baking sheet, at least 1 inch apart.

Using the tip of a sharp knife, score a rectangle into each piece of puff pastry, about 1/4 to 1/2 inch inward from the edges. If using eggwash, brush a small amount onto the outer frames only, taking care to avoid excess eggwash from dripping over the edge of the dough or inside the scored line (which would seal the pastry layers together and prevent them from puffing); discard or store remaining egg.

Divide the grated cheese onto the centers of each piece of puff pastry. Bake for 10–14 minutes, or until tarts are puffy and golden. 

Immediately tear up burrata and divide evenly among the baked tarts, allowing the residual heat to melt it slightly. Roughly tear prosciutto and place onto the tarts, then drizzle pesto over each. Top with pomegranate arils and garnish with fresh basil leaves.

Thank you so much to Filippo Berio for sponsoring this recipe! Visit their website to learn more about their authentic olive oils, made to the highest quality standard of excellence and craftsmanship.