Grilled Prosciutto Wrapped Brie Recipes

GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut peaches in half and remove peach stones. Cut each half in half again.
• Wrap prosciutto around each peach section; secure with small bamboo skewers.
• Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
• To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

PROSCIUTTO WRAPPED BRIE

Steps:

• Lay four slices of prosciutto in a 5-inch pie pan.
• Put two slices going the other way.
• Cut the brie in half, spread 1 tablespoon of sugar-free preserves on the first half, then put the other half back on and spread preserves on top.
• Cover the brie with the six slices of bacon.
• Bake at 400F for 20 minutes, then broil for 2 to 3 minutes.

GRILLED PROSCIUTTO-WRAPPED BRIE

Steps:

• Preheat barbecue to medium-high heat.
• Cut Brie in half to make two half-moons. Wrap one half and save for another use. Cut other half into eight equal, pie-shaped wedges. Wrap one piece of prosciutto around each wedge of Brie, covering as much of Brie as possible. Place cantaloupe on serving platter.
• Place prosciutto-wrapped Brie wedges on greased grill. Grill for 30 seconds to 1 minute on each side, or until grill-marked and cheese is starting to melt. Place on top of cantaloupe slices and serve immediately.
• **** To prepare this ahead of time, prepare the prosciutto and brie packages. Wrap well with plastic wrap and refrigerate until grilling time. ****.

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.

GRILLED FRESH FIGS, BRIE & PROSCIUTTO RECIPE - (4.4/5)

Steps:

• Cut the fig in half and lay a small square of brie on top. Wrap a small slice of prosciutto around the fig and cheese to attach it. Put about 3 or 4 wrapped figs on each skewer. NOTE: If using wooden skewers, soak them in water for at least an hour before using them. If using an outdoor grill, a grate with small holes is recommended. Grill for 1 to 2 minutes, until cheese is melted.

GRILLED BRIE, FIG AND PROSCIUTTO SANDWICHES

Steps:

• Spread the fig preserves onto 4 slices of bread.
• Cut the Brie into 8 long, thin slices.
• Lay 2 slices of Brie over the preserves. (I have also used creme de brie since I don't really care for the rind of Brie. If you go this route you can just spread the creme de Brie over the other slices of bread.).
• Arrange the prosciutto over the Brie.
• Top with the remaining 4 slices of bread.
• Spread half of the butter over the tops of the sandwiches and invert onto a hot skillet or pan.
• Spread the remaining butter on the other side of the sandwiches.
• Cook on the stove or in the oven, turning the sandwiches over once or twice, until the bread is golden brown and the Brie is melted.
• Cut in half to serve.