Prosciutto Wrapped Brie
SERVINGS: 8–10
Delightfully French and gooey brie wrapped in grilled prosciutto make this the perfect appetizer for Labor Day cookouts, football tailgating or just sippin’ and chillin’ on the back porch on a cool fall evening. Your next get together calls for Prosciutto Wrapped Brie.
WHAT YOU NEED
3 oz. sliced prosciutto (Italian cured ham), 8 slices
14-oz wheel of brie
1 jar Regina’s Farm Kitchen Peach Habanero artisan fruit spread (or any of your RFK favorites)
Big Green Egg (ideal), but your grill will do
Stainless steel cooking/drying rack
Spatula
Crackers or bread
Serving tray
INSTRUCTIONS
Prepare your grill for direct and indirect heat. For gas grills (with 3 or more burners), turn all burners to medium-high heat. After 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. If you have a thermometer, try to set the grill to 350 degrees.
Unwrap the wheel of brie and set it aside. Take the prosciutto, and on a work surface, lay out the 8 slices so they overlap in the middle and look like spokes of a wheel.
Set the wheel of brie on top of the prosciutto “wheel.” Spoon ½ jar of RFK Peach Habanero artisan fruit spread on top of the brie. Bring up one slice of prosciutto at a time to cover it. Make sure the brie is wrapped in prosciutto. Place it on the stainless-steel cookie rack and take it to your grill. Don’t forget the spatula and serving tray!
Grill over direct heat—about 3 minutes—until it starts to turn golden and crisp. Flip with a spatula and cook another 3 minutes, until that side is golden and crisp, too. Move to indirect heat and cover the grill. Cook until hot and gooey throughout, 5 to 8 minutes more depending on your grill. Keep an eye on it.
Serve immediately with crackers and/or bread and the rest of the RFK Peach Habanero fruit spread on the side.
