Party Prosciutto Potato Bites

Ingredients

For the potatoes

• 6 baby red potatoes, scrubbed

For the prosciutto

• 1 ounce sliced prosciutto

For the puff pastry

• 1 sheet frozen puff pastry dough, thawed
• 1-1/2 Tablespoons Maille horseradish mustard
• 1 teaspoon sour cream
• 1/3 cup shredded fontina cheese
• 2 Tablespoons fresh grated Parmesan cheese
• 1 Tablespoon finely chopped fresh chives

Instructions

1. Preheat oven to 400.
2. For the potatoes: Place potatoes in a saucepan; cover with water and add a pinch of salt. Bring to a boil then reduce heat and simmer for 5 minutes or until potatoes are almost tender. Transfer potatoes to colander rinse under cold water until cooled.
3. Cut into thin crosswise slices.
4. For the prosciutto: Fry prosciutto over medium-high heat in a nonstick skillet until lightly browned and crisp, about 2 minutes per side. Transfer to paper towels to drain.
5. Finely crumble prosciutto into a small bowl, set aside.
6. For puff pastry and to assemble: Unfold puff pastry sheet and on a lightly floured work surface, roll to a 10x9 inch rectangle. Cut into 20 squares(about 2 inches each). Place squares on a large baking sheet lined with parchment paper. Score each square about 1/8 inch from edge. Prick dough with a fork.
7. In a small bowl mix together mustard and sour cream.
8. Place 2 potato slices onto each puff pastry square and brush tops with mustard mixture. Sprinkle top with both cheeses, prosciutto and chives.
9. Bake until golden about 15 minutes.