Prosciutto Watermelon And Brie Appetizer Recipes

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.

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.

Steps:

• Place a piece of brie on top of each watermelon finger and wrap each with a slice of prosciutto. Secure with a toothpick.

Steps:

• Make sandwiches:
• With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.
• Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.
• Make rosemary fig confit:
• In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened. In a food processor coarsely purée fig mixture. Confit may be made 5 days ahead and chilled, covered.
• Bring confit to room temperature before using. Makes about 1 1/4 cups.

Steps:

• In a large skillet, cook the onions, butter, brown sugar and vinegar over medium-low heat until onions are golden brown, stirring frequently.
• Remove with a slotted spoon and cool to room temperature.
• On a lightly floured surface, roll puff pastry into an 11x8 inch rectangle.
• Spread Brie over pastry.
• Cover with the onions; sprinkle with caraway seeds.
• Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center.
• Using a serrated knife, cut into 1/2 inch slices.
• Place on parchment paper-lined baking sheets; flatten to 1/4 inch thickness.
• Refrigerate for 15 minutes.
• In a small bowl, beat egg and water; brush over slices.
• Bake at 375°F for 12-14 minutes, or until puffed and golden brown.

Steps:

• Preheat the oven to 350°F. Arrange the shortbread cookies on a baking sheet in a single layer. Place a cube of brie on top of each cookie and top with a bit of prosciutto, ruffling it slightly. Bake for 4 to 5 minutes, until the brie has melted. Remove from the oven and let cool slightly, then serve.

Steps:

• Preheat oven to 350°. In a food processor, process pecans until finely chopped. Add flour and sugar; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolk, water and mustard. While processing, gradually add egg yolk mixture until dough forms a ball., Press onto the bottom and up the sides of an ungreased 14x4-in. fluted tart pan with removable bottom. Bake 18-22 minutes or until crust is lightly browned. Cool on a wire rack., In a large skillet, saute shallots in oil until tender. Add spinach; cook 1-2 minutes longer or until wilted. Remove and set aside to cool., Meanwhile, in the same skillet, cook prosciutto over medium heat until slightly crisp. Remove to paper towels; drain. In a large bowl, whisk the eggs, milk and seasonings. Spoon spinach mixture into crust; pour egg mixture over top. Top with prosciutto and cheese., Bake 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with thyme. Serve warm.Freeze option: Before topping with thyme, securely wrap and freeze cooled tart in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°. Sprinkle with thyme.

Steps:

• Assemble the sandwich by smearing the honey mustard on the toast.
• Place the brie on top of the honey mustard then the prosciutto on top of the cheese.
• If you like, you can put another toasted slice of rye bread on top to close the sandwich but I prefer to eat mine open faced.
• Enjoy!

Steps:

• Place brie round in a microwaveable dish.
• In a small bowl mix brown sugar, chopped pecans and craisins.
• Sprinkle on top of brie round.
• Drizzle with honey.
• Microwave on high for 2-3 minutes.
• Serve with crackers.

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, combine the sour cream, cream cheese, brie, and Parmesan cheese; beat with electric mixer at medium speed until smooth.
• Add brandy, prosciutto, green onion, and red pepper flakes, beating to combine.
• Spoon into an 8-inch square baking dish for 15 to 20 minutes, until bubbly.
• Garnish with chopped green onions if desired, and serve warm with your favorite crackers or Melba toast rounds.
• Note: This dip could easily be made and served in the crock pot.