Indulge in Prosciutto-wrapped Baked Brie with Pears
As the weather warms and summer beckons the year forth, we start to dream of afternoons in the kitchen with family and friends, before relaxing into a dusk dinner party. A rich appetiser where the ingredients acquire a whole new level of indulgence once baked, this recipe for prosciutto-wrapped baked brie served with roasted pears and walnuts will kick off any summer soiree with decadence.
INGREDIENTS
1 wheel of triple cream brie
50 g prosciutto, thinly sliced
3 Bosc pears
50 g rocket
1/4 cup walnuts, roughly chopped
1 tablespoon brown sugar
Olive oil
Balsamic vinegar
Salt and pepper
TO MAKE
Preheat oven to 180°C. Prepare a baking tray with baking paper.
Halve the pears, removing the core of each. Place on the baking tray and drizzle with a little olive oil and sprinkle with brown sugar. Leave a space in the middle of the tray to add the brie later and bake for 30–40 minutes or until tender.
While still cold, thinly cut off the top rind from the brie, leaving the sides intact to retain its shape once cooked. Wrap the brie in the prosciutto, securing with toothpicks. Once the pears have been baking for about 15 minutes, add the brie to the tray and place back in oven for 15–20 minutes. Make sure to keep an eye on your cheese – too long in the oven will result in a messy, melted pile of non-longer-shaped cheese.
Once cooked, place the brie on a bed of fresh rocket and top with walnuts. Serve with the pears alongside and crusty portions of bread. Drizzle a dash of olive oil, balsamic vinegar, salt and pepper dressing, before scooping out individual portions into small bowls or plates for each guest.
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