Thursday, August 2, 2012

Prosciutto-wrapped Brie with Figs

6 dried figs, rough chopped
2 Tbls fig preserves*
¼ tsp Italian herb blend*
pinch crushed red pepper flakes
6 oz brie log
6 thin slices prosciutto
salt & pepper
olive oil
bread or crackers

* a complimentary preserve can be substituted for the fig...I used apricot and it was delicious. If you don't have an Italian herb blend, but have herbs, make your own combining rosemary, thyme, basil, sage, parsley, salt

Combine figs, preserves, herb blend, pepper flakes, and salt & pepper (to taste).
Cut brie log in half lengthwise. Use a spoon to gently press a trough in each half. Fill the troughs with fig-preserve mixture, and gently return half the log on top of the other.

Lay out prosciutto slices lengthwise, slightly overlapping edges. Place brie log near one end; gently roll log, tightly wrapping with prosciutto.Heat olive oil in a skillet. Sauté log (5-6 minutes), turning frequently so that prosciutto crisps on all sides.

Remove from pan, cool. (Chill if desired.) Serve with sliced bread or crackers.
Delicious with a drizzle of balsamic glaze.

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