PROSCIUTTO, BRIE AND APRICOT CROSTINI
Brie melts to perfection on top of pieces of baguette under a broiler. Ribbons of prosciutto, dollops of apricot jam and chives are easy and elegant toppers.
Provided by Food Network Kitchen
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven broiler. Put the baguette slices on a baking sheet lined with foil. Cut the Brie into 1/4-inch-thick slices and top each piece of bread with a slice. Broil until the cheese melts, 1 to 2 minutes.
- Top each cheese toast with some prosciutto and a dollop of apricot jam and a sprinkle of chives.
BAKED PROSCIUTTO AND BRIE WITH APPLE BUTTER
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 16 tea sandwiches
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees F. Cut 16 (1/2-inch thick) slices out of the loaf. Butter each side of the slices and put them onto a baking sheet. Spread 1 tablespoon of apple butter onto each slice. Top this with 1 slice of prosciutto and 3 or 4 slices of pear or apple. Cover this with the Brie slices, season with salt and pepper, and drizzle with olive oil. Bake until the cheese is melted, about 8 to 10 minutes.
CRISPY CREPES WITH APPLE, BRIE AND PROSCIUTTO
Make and share this Crispy Crepes With Apple, Brie and Prosciutto recipe from Food.com.
Provided by raymondofrishrecipe
Categories < 60 Mins
Time 45m
Yield 10 crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Make the crepes from the recipe above (you'll only need 4 crepes). Preheat oven to 400 degrees. Brush olive oil on 2 baking sheets. Lay 2 crepes side-by-side on each baking sheet. Spread the apple butter on each crepe. Layer apples and prosciutto on each crepe slice. Bake for 10-12 minutes, rotating the baking sheets (top shelf to bottom shelf) halfway through until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the brie on top so it melts slightly. Add a handful of watercress or baby lettuce and several turns of freshly ground black pepper.
APPLE, BRIE, AND PROSCIUTTO CREPES
Steps:
- Make the crepes as indicated in the basic recipe. Preheat the oven to 400°F.
- Lay the crepes on a flat surface. Smear the crepes with the apple butter, about 2 tablespoons each. Lay 3 slices of prosciutto in a single layer across the crepes and then add some apple slices. Drizzle a cookie sheet with a little oil and lay 2 crepes side by side on the pan. Bake for 10 to 12 minutes, until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the Brie on top so it melts slightly. Add a handful of watercress, some chopped chives, and several turns of freshly ground black pepper. Drizzle with some olive oil before serving.
BAKED BRIE WITH PROSCIUTTO AND APPLES
This is perfect for a small gathering where you don't want to serve an entire wheel of brie. You can cut the ingredients down to the number you need since they are served individually on the slices of French bread. I found this online when I didn't want to do the old brie in puffed pastry recipe.
Provided by Bibliobethica
Categories Cheese
Time 25m
Yield 16-20 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 317.1, Fat 11.9, SaturatedFat 7.1, Cholesterol 36, Sodium 532.5, Carbohydrate 39.4, Fiber 2.1, Sugar 4.1, Protein 13.5
APPLE CRISP CREPES
A sweet crepe breakfast treat filled with an apple crisp filling and topped with vanilla yogurt and ground cinnamon.
Provided by By Deborah Harroun
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In medium bowl, beat Bisquick mix, milk and eggs with whisk until smooth.
- Spray 6- to 7-inch skillet or crepe pan with cooking spray or grease lightly with butter; heat over medium heat. For each crepe, pour about 2 tablespoons batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed.
- Stack crepes, placing waxed paper between each; cover to keep warm and prevent crepes from drying out.
- Meanwhile, in medium microwavable bowl, stir together all filling ingredients. Microwave uncovered on High 5 minutes, stirring once.
- To assemble, spoon 1 to 2 tablespoons filling down center of each crepe. Roll up; place seam side down on plate. Serve crepes topped with yogurt and cinnamon.
Nutrition Facts : ServingSize 1 Serving
ASPARAGUS PROSCIUTTO CREPES WITH WHITE WINE BRIE SAUCE FOR TWO
I wanted to make a relatively easy appetizer; turned out it's filling enough to be a main course. I used Bergy's All Purpose Dinner crepes, but cut the recipe in half since there are only two of us. I added one more egg because I like eggy, runny crepes. It actually didn't take me very long. 67 minutes from start to finish (that includes eating time). I'm not great with sauces, but this one worked for me.
Provided by Austenparker
Categories < 4 Hours
Time 1h5m
Yield 6 Filled Crepes, 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook the asparagus to your liking and set aside.
- Remove the rind from the brie and tear or cut into pieces; set aside.
- In a medium skillet, melt the 1/4 tablespoon butter; add the mushrooms; saute for about 4 minutes.
- Add the onion and continue to saute until the onion is translucent (about 3 more minutes). Set aside.
- In a medium sauce pan, melt the 3 tablespoons butter; add the flour, stirring until smooth. I cooked this mixture on medium-medium high for about two minutes trying to get it to brown, but no luck.
- Slowly add the chicken stock, one 1/2 cup at a time, stirring continuously to avoid lumps.
- Once the stock is incorporated, slowly stir in the white wine as you stir to avoid lumps.
- Add the garlic powder and ground black pepper.
- Turn heat up to medium high and stir so the mixture is very hot, but not boiling.
- Add the sour cream and stir briskly. The lumps will dissipate as you continue to cook the sauce.
- Stir in the brie pieces; turn heat down to medium low.
- Add in the parsley and sauteed mushrooms and onions.
- Continue to heat the sauce, stirring occasionally until all lumps are removed.
- At this point, you can either create your crepes or use your prepared crepes. I made my crepes while my sauce softly simmered.
- Place one slice of prosciutto on the crepe.
- Place four spears of asparagus on the crepe. Roll up the crepe.
- Top with the sauce.
- Serve and enjoy!
Nutrition Facts : Calories 894.5, Fat 65.1, SaturatedFat 39.1, Cholesterol 200.3, Sodium 1301.5, Carbohydrate 32.8, Fiber 4.8, Sugar 10.9, Protein 38.2
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