Puff Pastry Canapes

• 1 450 g package butter puff pastry, thawed
• 1 egg, lightly beaten
• 1 cup (250 mL) ricotta cheese
• 1/2 pear, thinly sliced
• 1/4 cup (125 mL) toasted walnuts, chopped
• 3 tbsp. (45 mL) honey
• 1 cup (250 mL) arugula
• 8 slices prosciutto, cut in half lengthwise
• 1/4 cup (60 mL) sundried tomatoes, chopped

1. Heat oven to 400F (200C). Line two rimmed baking sheets with parchment.
2. Unroll one sheet of puff pastry. Cut pastry evenly into 4 strips. Cut each strip evenly into 4 parts to make 16 squares. Place on prepared pan, score 2 or 3 times with a fork and brush with egg wash. Bake until golden and puffed; about 14 minutes. Repeat with remaining sheet. Cool 5 minutes.
3. Spread each square with 1 1/2 tsp (7 mL) ricotta cheese. Top 16 squares with pear slices, walnuts and a drizzle of honey. Top remaining 16 squares with arugula, prosciutto and sundried tomatoes.

butter, egg, ricotta cheese, pear, walnuts, honey, arugula, lengthwise, sundried tomatoes

Taken from www.epicurious.com/recipes/member/views/puff-pastry-canapes-5a8c4178bf45815765ff45a9 (may not work)