Best 7 Prosciutto Apple And Brie Monte Cristos Recipes

BAKED PROSCIUTTO AND BRIE WITH APPLE BUTTER

Steps:

• Heat the oven to 450 degrees F. Cut 16 (1/2-inch thick) slices out of the loaf. Butter each side of the slices and put them onto a baking sheet. Spread 1 tablespoon of apple butter onto each slice. Top this with 1 slice of prosciutto and 3 or 4 slices of pear or apple. Cover this with the Brie slices, season with salt and pepper, and drizzle with olive oil. Bake until the cheese is melted, about 8 to 10 minutes.

PROSCIUTTO AND BRIE CROSTINI

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Arrange the baguette slices on the prepared baking sheet. Cut the Brie into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes.
• Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using.

PROSCIUTTO, APPLE, AND BRIE MONTE CRISTOS

Steps:

• Combine the mustard and honey in a small bowl. Set the bread slices on a work surface and spread one side of each with the mustard mixture, dividing it evenly. Top 4 of the bread slices with the Brie, prosciutto, apple slices, and then the remaining 4 slices of bread, mustard side down. Beat the eggs and allspice in a large shallow bowl. Melt 1-1/2 Tbs. of the butter in a 10-inch nonstick skillet over medium-low heat. Dip both sides of two of the sandwiches into the eggs. Cook, covered, until the bottom sides are golden, about 3 minutes. Carefully flip and continue cooking, covered, until the other sides are golden, about 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining butter and sandwiches. Cut the sandwiches in half, sprinkle with salt, and serve. Serving Suggestions Serve with a simple frisée salad. nutrition information (per serving): Calories (kcal): 600; Fat (g): 29; Fat Calories (kcal): 260; Saturated Fat (g): 15; Protein (g): 29; Monounsaturated Fat (g): 8; Carbohydrates (g): 54; Polyunsaturated Fat (g): 2; Sodium (mg): 1640; Cholesterol (mg): 270; Fiber (g): 5

PROSCIUTTO AND BRIE CALZONE WITH APPLE

Steps:

• For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
• Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch.
• For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. if you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Lay half the prosciutto, apples, Brie, and sage onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set.

BAKED BRIE WITH PROSCIUTTO AND APPLES

Steps:

• Heat the oven to 450°F.
• Cut 1/2-inch slices from loaf or bread. Butter each side and put them onto a baking sheet. Top each slice with 1 slice of prosciutto and 3 or 4 slices of pear or apple. Cover this with the Brie slices and season with salt and pepper. Drizzle with olive oil.
• Bake until the cheese is melted, about 8 to 10 minutes.

APPLE, BRIE, AND PROSCIUTTO CREPES

Steps:

• Make the crepes as indicated in the basic recipe. Preheat the oven to 400°F.
• Lay the crepes on a flat surface. Smear the crepes with the apple butter, about 2 tablespoons each. Lay 3 slices of prosciutto in a single layer across the crepes and then add some apple slices. Drizzle a cookie sheet with a little oil and lay 2 crepes side by side on the pan. Bake for 10 to 12 minutes, until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the Brie on top so it melts slightly. Add a handful of watercress, some chopped chives, and several turns of freshly ground black pepper. Drizzle with some olive oil before serving.

CRISPY CREPES WITH APPLE, BRIE AND PROSCIUTTO

Steps:

• Make the crepes from the recipe above (you'll only need 4 crepes). Preheat oven to 400 degrees. Brush olive oil on 2 baking sheets. Lay 2 crepes side-by-side on each baking sheet. Spread the apple butter on each crepe. Layer apples and prosciutto on each crepe slice. Bake for 10-12 minutes, rotating the baking sheets (top shelf to bottom shelf) halfway through until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the brie on top so it melts slightly. Add a handful of watercress or baby lettuce and several turns of freshly ground black pepper.