20g butter
1 leek, thinly sliced
1 sheet of ready rolled puff pastry, thawed
1 egg, lightly beaten
5 very thin slices of prosciutto
100g soft blue cheese, roughly chopped
6 fresh dates, roughly chopped
Small handful of baby rocket leaves
2 teaspoons lemon juice
2 teaspoons olive oil
Black pepper

1. Preheat oven on Intensive bake at 190°C.
2. In a small frying pan melt butter, add leek and sauté until golden. Set aside.
3. Place puff pastry on shallow tray, brush with lightly beaten egg and prick with a fork.
4. Place baking tray on shelf position 1 and bake pastry for 10 minutes.
5. Remove tray from oven and place Anti-splash insert on top of pastry and return to shelf position 1 for a further 5 minutes.
6. Scatter sautéed leek over cooked pastry base. Cover with prosciutto and top with blue cheese and dates.
7. Return to oven for 5 minutes or until prosciutto is crispy.
8. In a small bowl, toss baby rocket leaves with combined lemon juice, olive oil and pepper. Shake off excess dressing and scatter over cooked slice just before serving.


Serves 4 as an entrée or 8 as an appetiser

Note: Pesto, drained semi-dried tomatoes and crumbled fetta can be used to provide a vegetarian option.