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Pear and proscuitto triangles with triple creme brie

Lindsay Russell

INGREDIENTS

1/2

Bosc pear

2 tsp

Thyme, fresh

1

Egg

4 1/2 tbsp

Fig jam

1

Honey

2 tbsp

Pistachios

1

sheet Puff pastry

3 oz

Triple creme brie

9

thin slices Of proscuitto

View Detailed Directions