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Boccacini with Tomotoes, Herbs, and Prosciutto in Cornucopia or on Crostini


1 lb. container boccacini (miniature fresh mozzarella balls, drained)
1 container grape tomatoes, each cut in half lengthwise
2 cloves garlic, finely minced
3 T. olive oil
pinch red pepper flakes
2 thin slices prosciutto, cut into ¼” wide thin strips
¼ cup finely chopped sundried tomatoes in olive oil
2 T. chopped fresh basil
2 T. chopped fresh Italian parsley
½ tsp. kosher salt


In a bowl, combine the mozzarella balls, tomatoes, garlic, oil, red pepper flakes, prosciutto, sundried tomatoes, basil, parsley, and salt. Marinate for at least 2 hours before serving with toothpicks, in cornucopia or on crostini. toothpicks

Cornucopia:

  • 17 oz. pkg. frozen, puff pastry, thawed
  • 1 egg mixed with 1 T. cream
  • aluminum foil

    Roll out the two sheets of puff pastry on work surface. Cut into 1” strips. Beat egg and cream together. Make about sixteen 12”x 12 pieces of aluminum foil shaped into 3” long cones, about 2” thick at wide end.

    Wrap a strip of pastry around the foil, starting at the wide end to the narrow end of cone. Brush top of pastry with egg wash and place on parchment paper lined baking sheet. Bake the “cornucopias” at 425o for 10-12 minutes until golden brown.

    Cool; carefully remove the foil so that you have a hallow center in the middle of the pastry. Fill with filling of choice.

    Crostini:

    1 loaf thin French bread, cut into ¼” wide slices, brush lightly with a little olive and toasted golden brown in a 375o oven for 12 minutes.

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