Baked Brie with Prosciutto and Blueberries en Croûte

23 August, 2017, 5:13 PM. Serves 2. Preparation takes 10-15 minutes, baking 15-20 minutes.

⏱️ Prep: 10 min🍳 Cook: 15 min

Ingredients

6 - 8 листа	fine phyllo pastry sheets (Bella)
2 плочки	brie cheese blocks (or preferred soft cheese)
40 - 50 г	butter, melted
4 - 6 с.л.	blueberry jam (plus extra for serving)
4 - 6	slices prosciutto, jamón or preferred cured ham (plus extra for serving)
1 шепа	toasted flaked almonds, for serving
—	bruschetta, for serving

Serves 2.

Preheat the oven to 180°C (or 160°C fan). Line the bottom of a shallow tray with baking paper.
Lay 3-4 sheets of phyllo one on top of another, brushing between each with melted butter.
Spread some of the blueberry jam over an area roughly the size of the cheese block.
Cut each brie block lengthwise through the middle into two equal thinner slices, spread with some of the jam and wrap in prosciutto.
Place the prosciutto-wrapped cheese onto the jam-spread part of the phyllo and spread the remaining jam on top.
Fold into a tight parcel, brushing the phyllo with butter while folding if needed.
Transfer the parcels onto the paper-lined tray, spaced apart, with the last folded part of the phyllo underneath, and brush with butter.
With a sharp knife cut the phyllo diagonally across the parcel, taking care to also lightly score the crust of the cheese...
...and fold part of the cut phyllo outward (like an open book).
Bake in the preheated oven at 180°C (or 160°C fan) for 15-20 minutes or until golden (if needed, cover with aluminium foil at the end so the opened phyllo does not burn).
Serve immediately with extra jam, prosciutto, toasted almonds and bruschetta, to taste.