Mustard and Prosciutto Brie
Mustard and prosciutto ham create a tasty crust for a wheel of Brie. Cut the cheese with a serrated knife and serve with an array of crisp crackers.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 123 |
| pro | 7 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | trace |
| fibre | 0 g |
| chol | 32 mg |
| sodium | 294 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 1% |
| vit A | 5% |
| folate | 9% |
-
1 round (8 oz/230 g) Brie cheese
1 tbsp (15 mL) grainy mustard
5 thin slices prosciutto (2 oz/60 g)
1 tbsp (15 mL) extra-virgin olive oil
Preparation:
Cut off top rind of Brie; spread mustard over top of cheese. On work surface, arrange 4 of the prosciutto slices side by side and slightly overlapping. Place Brie in centre; fold prosciutto up and onto top. Cover top with remaining prosciutto slice; gently press to mould around cheese. (Make-ahead: Cover and refrigerate for up to 4 days.)
In nonstick skillet, heat oil over medium heat. Using tongs to turn cheese, fry prosciutto on rounded edges of cheese until crisp, about 2 minutes. Fry top and bottom until crisp, about 3 minutes per side.
Source
Canadian Living Magazine: May 2004
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