Holidays are so much fun, and I love entertaining around this time. This appetizer is wonderful for a full appetizer course for a sit down dinner, or smaller bites for a buffet table. Perfect for Christmas or New Year’s Eve!
Start with four thin slices of prosciutto, a wheel of brie, and a sheet of puff pastry. Thaw the puff pastry in the frig overnight, or on the counter for about an hour until it is easily pliable.
It isn’t necessary to remove the covering skin on the brie, but I like to do that anyway.
Unfold the puff pastry.
Lay the prosciutto slices on in a cross pattern, overlapping the center.
Put the brie in the middle.
Then fold the prosciutto over the top of the brie.
Bring the corners of the puff pastry up over the top.
Fold up the points and flatten over the top.
Bake until browned.
Serve as you like, some water crackers can be served alongside to capture melting cheese, and a little dijon mustard adds some bite.
Flaky pastry, melting cheese and salty prosciutto, yum!!
Serve a quarter of the wheel as a first course. Then sit back and enjoy the applause. If prosciutto is too salty for your taste, thin slices of ham would be just as good. Pick a flavorful ham, like a Black Forest deli ham.
Brie with Prosciutto in Puff Pastry
1 wheel brie cheese
4 slices prosciutto (or other ham)
1 sheet puff pastry
Preheat oven to 450 degrees. Unfold pastry, arrange prosciutto on top in a cross pattern overlapping the ends. Add brie, fold pastry over and crimp. Bake for 20-25 minutes, until top is golden brown and puffed. Serve hot.
Enjoy! Do you like to use puff pastry for special meals?
Sharing..
From My Carolina Home 
Sounds wonderful, thank you.
MOUTH-WATERING!!!! Sounds easy enough for me to try…..
Sounds Devine!!
Carole, another winner recipe. I haven’t tried using puff pastry yet, but this is a definite must try appetizer. Thanks!
Oh what a delight. I love this….and I think the idea for a “first course” is great. We do a Rib-eye roast for Christmas and this might make a nice addition to the table.
This looks yummy! Daughter & SIL enjoy exotic flavors, & I think I might even be able to remember all the ingred. long enough to get there & grocery shop for them! I just “discovered” that I like brie, & this looks easy & festive & special. Winner as far as I can tell.
Looks and sounds delicious, Carole, thank you.
I love Brie.
This is a really fancy way of serving it.
Thanks for sharing and have a great week-end before Christmas
Carole, I just turned 50 and had never had Brie. One of my ladies brought some over last week and it really is quite delicious. Now using it in your recipe, it is going to be absolutely scrumptious! I can not wait to give this recipe a try with the ladies and with hubby and with my family this Holiday season. Thank You for sharing this one! Have a wonderful creative day!
LOVE melty cheese, have never tried brie.. my perception is it’s sharp? I love a good artisan cheddar. I’ve used puff pastry for little things, thinking about using it for my peach cobbler for Christmas rather than a batter crust. I think I’m doing a standing rib roast, and I must do a small ham so I have a bone for New Year’s Hoppin’ John (I make it close to cajun style: black eyed peas, tomatoes, rice, peppers, okra and onions ….) so this would make a good first course! Thanks for the new to me ideas…
You are speaking my language here Carole! Yum, yum, yum!!!
Jenna
I can eat the whole thing if someone doesn’t stop me
Of course that also depends on what other goodies are on the table 🙂
Yum yum! I love baked brie, but havent tried it in puff pastry, so now I am curious o try this recipe! Happy holidays to you and yours!
You inspired me to pick up some locally made Brie at the farmers market this morning. I will definitely be making this soon.