Prosciutto wrapped Brie Bites with Rosemary Crusted Walnuts
The day is quickly approaching (18 days!!!) until we move from Berlin back to the US.
How do I feel about this? Excited, sentimental, happy, sad, and totally underprepared, to name a few of my many bursting emotions. But (most of all?) frantic to enjoy as much of the amazingly underpriced foods here in Germany as possible before I leave.
Schwarzwälder Schinken (translated black forest ham), for one, has been one of our staples while we have lived here. It's basically the German version of prosciutto and will make going back to what Americans call "black forest ham" for our go-to deli meat sandwiches nothing short of unbearable.
Prosciutto wrapped Brie Bites with Rosemary Crusted Walnuts
Should make about 20
A sprig of fresh rosemary
2 teaspoons granulated sugar
2 teaspoons jam, plus more for dipping (I used ginger gooseberry jam, but apricot, fig, or raspberry would also be great! Get creative!)
A dash of salt
1/2 cup walnuts
1 wedge (about 7 oz.) brie cheese
About 6 oz. Prosciutto (thinner and fattier prosciutto works best because it sticks better to the cheese)
Chop up the Rosemary. Put the walnuts, jam, sugar, salt and rosemary in a pan (I used a cast iron skillet) and cook on medium heat, stirring constantly until the sugar is melted and everything is coating the nuts (I use this small metal spatula to stir and them and periodically scrape it off onto the nuts with a knife as the sugar gets stuck to it). Set the nuts cooked nuts aside.
Cut the cheese into chunks (whatever size you want them to be) and place a nut on each one and then wrap tightly in prosciutto. Try to make sure that the cheese is completely covered. Secure with a toothpick, poking the toothpick through the walnut at the bottom.
Place them all back in the cast iron skillet (or on a baking sheet) and broil on high in the oven until the cheese is melted (About 5 minutes). It's okay if a little cheese leaks out onto the pan, just scrape it up and eat it!
Serve immediately and dip in jam. If you are dipping in the jam, you may want to warm it up in the microwave or on the stove so that it isn't too thick for dipping. Otherwise you can just apply it with a spoon. Enjoy!
For full intruction please see: www.yammiesnoshery.com
How do I feel about this? Excited, sentimental, happy, sad, and totally underprepared, to name a few of my many bursting emotions. But (most of all?) frantic to enjoy as much of the amazingly underpriced foods here in Germany as possible before I leave.
Schwarzwälder Schinken (translated black forest ham), for one, has been one of our staples while we have lived here. It's basically the German version of prosciutto and will make going back to what Americans call "black forest ham" for our go-to deli meat sandwiches nothing short of unbearable.
Prosciutto wrapped Brie Bites with Rosemary Crusted Walnuts
Should make about 20
A sprig of fresh rosemary
2 teaspoons granulated sugar
2 teaspoons jam, plus more for dipping (I used ginger gooseberry jam, but apricot, fig, or raspberry would also be great! Get creative!)
A dash of salt
1/2 cup walnuts
1 wedge (about 7 oz.) brie cheese
About 6 oz. Prosciutto (thinner and fattier prosciutto works best because it sticks better to the cheese)
Chop up the Rosemary. Put the walnuts, jam, sugar, salt and rosemary in a pan (I used a cast iron skillet) and cook on medium heat, stirring constantly until the sugar is melted and everything is coating the nuts (I use this small metal spatula to stir and them and periodically scrape it off onto the nuts with a knife as the sugar gets stuck to it). Set the nuts cooked nuts aside.
Cut the cheese into chunks (whatever size you want them to be) and place a nut on each one and then wrap tightly in prosciutto. Try to make sure that the cheese is completely covered. Secure with a toothpick, poking the toothpick through the walnut at the bottom.
Place them all back in the cast iron skillet (or on a baking sheet) and broil on high in the oven until the cheese is melted (About 5 minutes). It's okay if a little cheese leaks out onto the pan, just scrape it up and eat it!
Serve immediately and dip in jam. If you are dipping in the jam, you may want to warm it up in the microwave or on the stove so that it isn't too thick for dipping. Otherwise you can just apply it with a spoon. Enjoy!
For full intruction please see: www.yammiesnoshery.com
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