Baked Brie With Prosciutto And Apples Recipes

BAKED BRIE WITH PROSCIUTTO AND APPLES

Steps:

• Heat the oven to 450°F.
• Cut 1/2-inch slices from loaf or bread. Butter each side and put them onto a baking sheet. Top each slice with 1 slice of prosciutto and 3 or 4 slices of pear or apple. Cover this with the Brie slices and season with salt and pepper. Drizzle with olive oil.
• Bake until the cheese is melted, about 8 to 10 minutes.

BAKED BRIE TOPPED WITH SAVORY GRANOLA AND APPLES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Arrange the racks of the oven so that you can use two.
• Whisk together the paprika, cayenne, 1/4 cup oil, 2 tablespoons syrup and a pinch of salt in a medium bowl. In another medium bowl, combine the oats, cashews, pepitas, walnuts and rosemary. Add the oil mixture to the oat mixture and stir to combine. Spread evenly in one layer on one of the lined baking sheets. Bake, stirring halfway through, until golden brown and crispy, 25 to 30 minutes. Meanwhile, add the Brie to the other lined baking sheet and bake for 15 minutes.
• Heat the remaining tablespoon oil in a small nonstick skillet over medium-high heat. Add the apples to the skillet and cook, stirring occasionally, until the apples start to soften and brown, about 3 minutes. Add the remaining 2 tablespoons maple syrup and 2 tablespoons water, then stir, reduce the heat to low and cover until ready to use. Season with salt.
• Remove the granola from the oven and stir in the dried fruit. Reserve 1 cup of the granola. Let the rest cool completely, then transfer to an airtight container (save this for another use).
• Transfer the Brie to a serving platter and top with the warm apples. Sprinkle on the cup of savory granola. Serve warm with crackers and crostini.

PROSCIUTTO-WRAPPED GRILLED BRIE WITH PINEAPPLE

Steps:

• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Grill the pineapple over direct heat until golden on both sides, about 5 minutes per side. Let cool 5 minutes, then place on the cut side of one of the cheese halves. Place the other piece of cheese on top with the cut side touching the pineapple. Lay the prosciutto slices out on a work surface so they overlap in the middle and look like the spokes of a wheel. Put the cheese and pineapple round in the middle of the prosciutto and bring up one slice at a time to cover. The cheese and pineapple should be fully wrapped in prosciutto.
• Grill over direct heat until starting to turn golden and crisp, about 3 minutes. Flip with a spatula and cook until golden and crisp on the other side, about 3 minutes. Move to indirect heat and cover the grill. Cook until hot throughout and gooey, 5 to 8 minutes more depending on your grill. Serve immediately with crackers and bread.

APPLES-AND-HONEY BAKED BRIE

Steps:

• Preheat the oven to 400°F. Line a half sheet pan with parchment paper.
• In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the apples and cook, stirring often, until softened and lightly caramelized, 10 to 12 minutes. Transfer the apples to a bowl and toss with the honey. Season with salt and pepper.In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you've layered all 6 sheets of phyllo. Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
• In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you've layered all 6 sheets of phyllo.
• Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
• Bake, rotating the pan halfway through, for 20 to 25 minutes, until golden brown and crisp. Transfer to a platter and serve immediately.