I was inspired to make this after our trip to the Encore Hotel in Las Vegas a few years ago. We had this for breakfast and they served it with smoked salmon and fresh dill which was delicious. It would also be wonderful for lunch or brunch served with a simple salad. I decided to make it one morning and didn’t have gravlax on hand, but had some prosciutto (one of my freezer staples) which I used instead or you can use bacon lardons. Caramelize some onions. Sauté some prosciutto. Thaw some puff pastry and cut it into 5-inch squares. With a pizza cutter or sharp knife, cut halfway through the puff pastry to create a border inside the pastry and make little scores around the edges. Brush the edges with a beaten egg and crumble some Boursin cheese in the center of the pastry. Bake for 12-15 minutes and when the pastry is golden brown, remove and sprinkle with the onions and prosciutto. Garnish with a chiffonade of fresh basil and serve. Click here for the recipe….