There is nothing better than a cheesy, decadent appetizer for Christmas, and this puff pastry wrapped baked brie with prosciutto & cherry jam is kind of perfect. It’s so incredibly easy, something you can pull together last minute, and such a crowd pleaser. I’m using Prosciutto di Parma for the best possible prosciutto flavor, which just happens to be Day 2 of the Week of Christmas Giveaways!
I’m not sure if I’m more excited to bring you this Christmas appetizer or to announce the Prosciutto di Parma giveaway! If you didn’t see Day 1 yesterday, we’ve officially kicked off a full week of holiday giveaways over here. It’s going to be such a festive week, so make sure to follow along!
Today, we’re talking all things Prosciutto di Parma. In my opinion, you really can’t do the holidays without it. It’s bound to end up on a cheese board (or two) and in some festive appetizers.
Enter this puff pastry wrapped baked brie.
Okay so here’s the thing. The holidays are hectic and crazy as is, so this year I’m going with lots of approachable, no-fuss kind of dishes. A puff pastry appetizer is just that. You’ll want to buy frozen puff pastry and let it defrost in the refrigerator for just a couple of hours before you’d like to make it. The puff pastry quite literally gets wrapped around the brie and cherry jam, then baked until golden. Simple as that.
It comes out of the oven puffed and absolutely stunning. Trust me, everyone will be so impressed. I like to let it cool slightly before cutting into it to let the brie set up just a bit, while still keeping its “oozy” texture.
As for the toppings, I spoon a little more cherry jam over top. I also combine some dried cherries and roasted hazelnuts in a pan with butter and brown sugar for an extra layer of sweetness and crunch.
And then of course, the Prosciutto di Parma! But this isn’t just any prosciutto. Prosciutto di Parma is produced in the mountains of the Emilia Romagna region of Italy. Compared to other prosciuttos and cured meats, it tends to be less salty with a more subtle sweetness. The smooth, buttery texture of the Prosciutto di Parma works SO perfectly with the creamy brie, sweet cherries, and nutty hazelnuts.
YOU WILL LOVE THIS.
For all the details on how to enter the giveaway, head over to Instagram. We’ll be giving away $50 worth of Prosciutto di Parma, plus some fun swag! For a bonus entry, leave a comment on this blog post below.
Stay tuned for tomorrow’s giveaway. And in the meantime, definitely get this puff pastry baked brie on your Christmas appetizer list!Print
Puff Pastry Wrapped Baked Brie with Prosciutto & Cherry Jam
an easy, crowd-pleasing Christmas appetizer of puff pastry wrapped baked brie with prosciutto di parma & cherry jam
serves: 10-12 (appetizer servings)
- ½ cup hazelnuts
- 2 (14 oz) sheets frozen puff pastry, thawed
- 2 (10-12 oz) wheels of brie
- 1 jar cherry jam
- kosher salt, as needed
- 1 egg + 1 tbsp water
- 4 tbsp butter
- ½ cup dried cherries
- 3 tbsp brown sugar + 2 tbsp water
- 4 oz thinly sliced Prosciutto di Parma
- fresh thyme leaves
- Preheat the oven to 425° Spread the hazelnuts out onto a sheet pan. Roast for 3-4 minutes until the skins loosen. While the nuts are still warm, rub them with a dish towel to remove the skins. Roughly chop the hazelnuts and set aside.
- Prepare a sheet pan with a piece of parchment paper. Unfold one of the sheets of puff pastry. Place a wheel of brie right in the center. Spread a spoonful of cherry jam on top of the brie. Fold each corner of the pastry over the brie, pressing all the edges together so the brie is enclosed.
- Repeat with the other sheet of puff pastry. Crack the egg into a bowl and add the tablespoon of water. Whisk with a fork to create an egg wash. Brush a light coating of the egg wash on top of each pastry. Sprinkle with a pinch of kosher salt.
- Bake for 25 minutes until puffed and golden. Let sit for about 5 minutes before serving.
- Meanwhile, melt the butter in a sauté pan over medium heat. Add the chopped hazelnuts and dried cherries. Cook for a minute or so. Whisk in the brown sugar and water. Cook for another minute until syrupy, whisking continuously. Turn off the heat.
- Cut into the pastry and top with more cherry jam, the hazelnut mixture, and the prosciutto. Garnish with the thyme. Serve more prosciutto on the side for guests to serve themselves.
This recipe is perfect for serving a crowd. You can also simply cut the amounts in half to only make one pastry.
[This post is sponsored by the Consorzio del Prosciutto di Parma. All opinions are my own, and I only support brands I truly love and use!]