Delightfully French and gooey brie wrapped in grilled prosciutto make this the perfect appetizer for Summer 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.
Ingredients
3 oz. sliced prosciutto (Italian cured ham), 8 slices
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.
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