Prosciutto Wrapped Brie With Figs Recipes

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FIGS WRAPPED IN PROSCIUTTO WITH GORGONZOLA AND BRIE



Figs Wrapped in Prosciutto with Gorgonzola and Brie image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 4

4 ounces Brie cheese
4 ounces gorgonzola cheese
12 fresh figs, sliced in half
12 thin slices prosciutto, cut in half

Steps:

  • Slice the cheeses into small square slabs. Top each cut-side of a fig with a piece of cheese. Wrap each fig up with a half slice of prosciutto. Secure with a bamboo pick. Arrange on a platter.

GRILLED BRIE, FIG AND PROSCIUTTO SANDWICHES



Grilled Brie, Fig and Prosciutto Sandwiches image

This queen of grilled cheese sandwiches comes from the March 07 Every Day With Rachael Ray magazine. The gooey brie, salty prosciutto and sweet figs are the perfect combination! Rachael suggests serving these sandwiches with sweet potato fries.

Provided by LizzieBug

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

8 slices sourdough bread
4 tablespoons fig preserves
1/2 lb brie cheese
4 ounces prosciutto
2 tablespoons unsalted butter, softened

Steps:

  • Spread the fig preserves onto 4 slices of bread.
  • Cut the Brie into 8 long, thin slices.
  • Lay 2 slices of Brie over the preserves. (I have also used creme de brie since I don't really care for the rind of Brie. If you go this route you can just spread the creme de Brie over the other slices of bread.).
  • Arrange the prosciutto over the Brie.
  • Top with the remaining 4 slices of bread.
  • Spread half of the butter over the tops of the sandwiches and invert onto a hot skillet or pan.
  • Spread the remaining butter on the other side of the sandwiches.
  • Cook on the stove or in the oven, turning the sandwiches over once or twice, until the bread is golden brown and the Brie is melted.
  • Cut in half to serve.

Nutrition Facts : Calories 645.5, Fat 25.3, SaturatedFat 14.3, Cholesterol 72, Sodium 1143.2, Carbohydrate 80.2, Fiber 4.1, Sugar 10.1, Protein 23.2

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