I used items from my herb garden and garden as garnitures for a bright and colorful presentation. This recipe pairs well with warm, crusty breads, crackers, crudites and fruit. Don't forget the wine! Prep is a cinch and the rest is smooth creamy, crispy and delicious history.
Recipe:
1 wheel of Brie
1 pkg. 3 oz. Prosciutto or 6 slices
olive oil for brushing
Instructions:
Arrange slices of prosciutto in an overlapping fashion.
First, imagine the work area is a clock.
Start with a piece at 12 o' clock, then place the second piece at 6, overlapping the bottom half of slice with the other.
Continue by adding a slice facing 3 o clock, the another at 9.
The last two pieces are to be added midway between the 12 and 9, then add the remaining slice between the 3 and 6.
Center wheel of cheese over the portion of the ham 'clock' where they all overlap.
Begin to fold the slices in, starting with the 12 o'clock, this way the flap is secured under the other slices and keeps the wheel from oozing cheese or the slices from peeling away, compromising its presentation.
If there are spots where the cheese is not covered, simply tear off small portions of the flaps to cover it completely.
Brush the wheel with olive oil and place in the Ninja Foodi on the rack.
Press the crisper button and set temperature to 400*F.
Set timer for 5 minute increments.
Check after each 5 minutes to see how the crisping is going.
The exterior should be crisped by the time the 15 minutes is up.
Let stand for several minutes before handling and use caution.
Arrange as desired and cut out a small section ro release the cheese.
Use a small sharp knife to cut portions of the prosciutto and cheese together.
Serve with crackers, warm breads, crudites and freshly cut fruits.
Serves Many.
No comments:
Post a Comment