Brie Wrapped In Prosciutto Brioche Recipes

BRIE WRAPPED IN PROSCIUTTO & BRIOCHE

Steps:

• Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixer using the dough attachment for 5 mins until the dough is smooth. Add the butter and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.
• Wrap the brie in the prosciutto and set aside. Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Place the wrapped brie in the middle of the circle and fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.

PROSCIUTTO AND BRIE CROSTINI

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Arrange the baguette slices on the prepared baking sheet. Cut the Brie into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes.
• Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using.

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.

BRIE AND PROSCIUTTO ASPARAGUS BUNDLES

Steps:

• Place asparagus spears in a resealable plastic bag.
• Whisk olive oil, vinegar, and mustard in a bowl. Pour over asparagus in the bag and distribute evenly. Marinate for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Divide asparagus into bundles of 3 stalks each. Cut prosciutto slices in half lengthwise and lay on a cutting board. Wrap a piece of prosciutto around each bundle to create 7 or 8 bundles. Place bundles in a 9x13-inch baking dish.
• Bake in the preheated oven until asparagus is tender, 14 to 16 minutes.
• Remove dish from oven and set oven to broil. Place 1 slice of Brie cheese on top of each bundle and sprinkle with crushed walnuts. Return to the oven and broil until cheese begins to melt, about 1 minute.

ASPARAGUS AND BRIE WRAPPED IN PROSCIUTTO

Steps:

• Cut woody ends off asparagus.
• Lay prosciutto slices on a baking tray.
• Top prosciutto with asparagus and slices of brie.
• Wrap asparagus and brie up with slices of prosciutto
• Place in 180 degree oven until cheese starts to melt, then serve.