Puff Pastry Baked Brie with Prosciutto Grape Jam
The perfect, showstopper of a snack to impress your guests (or make for yourself. No judgement here!). The flaky crust, gooey melty cheese, and sweet and salty prosciutto grape jam is the perfect combination of texture and flavour that is guaranteed to be a crowd-pleaser.
The Wine Pairing
I recommend pairing this with a sparkling red wine. The most common sparkling red out there is Lambrusco from Emilia-Romagna in northern Italy (which I LOVE and highly recommend), but I found a unique red frizzante (lightly sparkling) from Lombardia (also in northern Italy) made from the grape Croatina that was just perfect: Le Fracce Rubiosa Bonarda Dell’otrepo Pavese DOC. This wine has the perfect light fizz, grippy tannins and high refreshing acidity with vibrant fruit flavours (cherry, plum, blackberry), and is an incredible pairing for this baked brie! The tannins are softened by the fat from the pastry and the cheese, the acidity and bubbles cleanse the palate between bites, and the grapes, salty brie and prosciutto amp up the wines fruit flavours. HIGHLY recommend you give this one a try!
Wine Recommendations
Featured wine: Le Fracce Rubiosa Bonarda Dell’otrepo Pavese DOC (available in my local Highlander Wines Storefront for my fellow Calgarians)
Puff Pastry Baked Brie with Prosciutto Grape Jam
Ingredients
Instructions
- Preheat oven to 400 degrees
- Skor the top of the brie and set aside.
- Roll out thawed puff pastry dough on a lightly floured surface. Place brie wheel in the middle of the rolled out dough for reference and cut a square around it that is only slightly bigger than the brie.
- Remove brie and drizzle olive oil over dough, and then use a pastry brush to coat the dough with oil. Place your brie back in the center of the square. Pull up the sides of the dough over the brie without stretching the dough so that the corners all point towards the center of the wheel. If desired, you can slightly roll up the corners of the dough to create an 'unravelling' effect. Brush any exposed dough with egg wash (1 beaten egg).
- Transfer wrapped brie to a greased baking sheet and bake at 400 degrees for 15 minutes (NOTE: Check after 10 minutes to ensure your brie isn't seeping out of the dough. You ideally want the brie to keep it's shape and have a fully cooked flaky and golden crust. You may need to adjust the time to achieve this depending on your oven).
- Meanwhile, prepare ingredients for the prosciutto grape jam. Chop up prosciutto. Wash and de-stem grapes and add to a bowl with olive oil and sea salt. Toss to coat.
- Start making the jam when the brie has approximately 10 minutes left to cook. Heat a small-medium skillet over medium heat. Pour your grapes (with oil) into the pan followed by the prosciutto. Fry for approximately 5 minutes until grapes start to split, stirring regularly and adjusting the heat as needed to avoid burning the prosciutto.
- Once the grapes start to spilt, press on them using a wooden spoon or spatula to release the juices and continue to stir. Add honey for added sweetness. Reduce heat to low to keep warm while allowing the jam to thicken until the Brie is ready.
- Transfer puff pastry brie to your dish of choice and top with prosciutto grape jam. Drizzle with honey and garnish with fresh mint for some added colour and freshness.
- Serve immediately with a chilled glass of sparkling red wine, like this Le Fracce Rubiosa or Lambrusco!
