Blueberry and Prosciutto Puff Pastry

steps

For the Blueberry Compote

1. Preheat oven to 400 degrees.
2. Combine blueberries, sugar, cornstarch, pepper, and 2 tablespoons of water in a small saucepan and bring to a boil over high heat.
3. Reduce heat to medium and simmer, stirring occasionally, until thickened and reduced, about 10 minutes.
4. Remove from heat, transfer to a heatproof container, and chill in fridge for at least 30 minutes. (Alternatively, compote can be made 3 to 4 days in advance and kept refrigerated.) You will have leftover compote.

For the Pastry

1. On a lightly floured surface, roll out puff pastry into a 12-x-14-inch rectangle. Transfer to a sheet tray lined with parchment paper.
2. Using a small knife, lightly score a 1-inch border around outside of pastry, being careful not to cut all the way through.
3. Spread ⅓ cup blueberry compote over puff pastry, leaving border uncovered. Sprinkle cheese to cover blueberry compote. Lay out prosciutto on top of cheese. Bake until border is puffed and golden brown and cheese is melted, 15 minutes.
4. Remove from oven and let cool 5 minutes.
5. Top with arugula. Add hot honey and olive oil if desired. Slice into squares and serve.