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Prosciutto and asparagus bruschetta

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Ingredients
  

Bruschetta

  • 1 sheet puff pastry, thawed
  • 1 large egg
  • 1 tbsp water
  • ½ c shredded Italian blend cheese
  • ½ lb asparagus
  • prosciutto

Sauce

  • 1 tsp whole-grain dijon mustard
  • 1 tsp fresh or bottled lemon juice
  • 1 tsp honey

Instructions
 

  • Preheat oven to 400°. Spray a baking sheet with oil.
  • Lay puff pastry flat on the baking sheet.
  • Fold edges 1/2 inch inward and press down gently with a fork. Puncture the inside of each puff pastry square several times with a fork.
  •  Layer 1/4 C of the shredded cheese over the pastry. Arrange asparagus evenly on top of the cheese. Sprinkle remaining cheese over the asparagus.
  • Mix egg and water. Brush edges of puff pastry with the egg wash.
  • Bake for 15-17 minutes or until the edges are golden brown.
  • Top with thinly sliced prosciutto by folding it somewhat.
  • Mix all sauce ingredients together. Drizzle honey mustard sauce across the tart.
  •  Cut into 9 squares.

Notes

The prosciutto can be added before cooking.
You can cut these into smaller squares for finger-food-sized appetizers.