Owner and Chef Perry of Queen Creek Olive Mill shares a recipe for sweet and salty brie cheese.

INGREDIENTS

• One wheel Brie or Camembert (8-12 ounces)

• 8- 10 slices prosciutto

For glaze

• 2 tablespoons of honey

• 2 tablespoons of Queen Creek Olive Mill Bourbon Cask White Balsamic Vinegar

INSTRUCTIONS

Lay the prosciutto slices out on a work surface so they overlap in the middle and look like the spokes of a wheel.

Put the cheese round in the middle of the prosciutto and bring up one slice at a time to cover. The cheese should be fully wrapped in prosciutto.

Using a grill pan, cook over medium heat until starting to turn golden and crisp, about 3 minutes. Flip with a spatula and cook until golden and crisp on the other side, about 3 minutes.

Remove pan from heat and let rest in the pan for 4-5 minutes until hot throughout and gooey.

Transfer to serving dish and drizzle with honey balsamic glaze. Serve immediately with crackers and bread.

Recommended for you

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.