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Brie with Prosciutto Recipe

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This recipe for Brie with Prosciutto, by , is from The Wethersfield Fire Dept Cookbook "Project", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Friday, November 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 round (8 oz. of cold brie
2 tbsp. chopped, drained sun- dried tomatoes
2 tbsp. minced fresh thyme
3 oz. chopped prosciutto
1 tbsp. oil from sun-dried tomatoes
1 Pillsbury Crusty French loaf (11 oz.) refrigerated bread dough (tube)
Optional garnish: Sprigs of fresh thyme

Directions:
Directions:
Preheat oven to 350 degrees.

Cut brie in half horizontally. Set half, cut side up, in a 9 inch pie pan. Top with tomatoes (drained) and minced thyme. Place second half of cheese on top, cut side down. Mix prosciutto with 1 tbsp. of oil from the sun-dried tomatoes; place on top of brie.

Remove bread dough from tube and place on dry work surface. Cut into 8 equal portions and place around edge of cheese. Use clean scissors to make a 1/2 inch snip in the middle of each piece of bread.

Bake in a 350 degree oven for 30 minutes. Garnish with sprigs of fresh thyme.

Serve with a cheese scoop or a small knife or sandwich spreader.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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