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Baked Easter Baskets

Makes 8 servings

• 2 tablespoons butter
• 1 small shallot, finely chopped
• 5 slices prosciutto, finely diced
• 1 (10-ounce) package frozen artichoke hearts, defrosted, drained and coarsely chopped
• Salt and pepper
• 3 eggs
• 1 teaspoon Dijon mustard
• 1 (5-ounce) package goat cheese
• 1/4 cup finely shredded parmesan cheese
• 1 (17-ounce) package puff pastry (see note)

In a saute pan, melt butter. Add shallot and diced prosciutto, sauteing until shallot is softened, about 3 minutes. Add chopped artichoke hearts. Season with salt and pepper, and saute for about 5 minutes, until the liquid in the pan has evaporated. Transfer to a bowl to cool.

In a large mixing bowl, beat eggs, Dijon mustard, goat cheese, cooled artichoke mixture and parmesan cheese.

Roll each sheet of puff pastry out into a 16-inch square and cut each sheet into 4 squares. Coat the inside of muffin cups with nonstick cooking spray and preheat the oven to 400 degrees. Lay the puff pastry into the muffin tins, pulling the points of the square outside the cup.

Ladle 1/4 to 1/3 cup filling into each cup. Bake 17 to 25 minutes, until the filling is set and the puff pastry is golden brown. Allow the pastries to rest for 5 minutes, and serve warm or at room temperature.

Do-ahead tip: The filling can be made ahead and refrigerated for up to 2 days; the puff pastry can be rolled and patted into the tins the night before, so that all you have to do is fill and bake.

Note: Puff pastry can be rolled out with flour, but rolling the pastry in finely shredded cheese is also an option, as well as rolling the pastry in finely chopped herbs.

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