Best French Brie And Ham Baguette Recipes

Ham and Brie Baguette Sandwich image

Provided by Martha Stewart

Yield Makes three 6-inch sandwiches

Number Of Ingredients 4

1 (18-inch-long) baguette
1/4 cup mustard
8 ounces good-quality ham, such as black forest
4 ounces brie cheese, sliced 1/4 inch thick

Steps:

Slice baguette horizontally, and spread both sides with mustard. Layer one side with ham and brie, and top with the other half of the loaf. Slice the baguette into three 6-inch sandwiches.

French Ham-and-Brie Pigs in Blankets image

Provided by Food Network Kitchen

Categories appetizer

Time 1h55m

Yield 24 pieces

Number Of Ingredients 9

1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 large yellow onion, chopped small
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
8 slices boiled deli ham, about 1/16 inch thick (about 9 ounces)
3 ounces Brie, rind removed
One 8-ounce tube crescent roll dough
Dijon mustard, for dipping

Steps:

Heat the butter and oil in a medium skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Raise the heat a little, and cook to develop a more golden color, about 5 minutes more. Transfer the onions to a small bowl to cool completely.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Cut each slice of ham into 3 strips about 2 inches by 5 inches. Cut the Brie into 24 pieces about 1/4 inch by 1 inch. On each strip of ham, place 1/4 teaspoon of the caramelized onions and 1 piece of Brie, and roll up tightly.
Open the tube of dough, and separate it into 8 triangles at the perforations. Cut each triangle into 3 long, thin triangles (for 24 pieces total). Lay 1 ham roll centered on the tip end of a triangle, roll until you reach the flat end and place, seam-side down, on the prepared baking sheet. Repeat with the remaining triangles and ham rolls. Top each finished roll with a dab (about 1/8 teaspoon) of the remaining onions. Bake until the dough is golden brown and cooked through, 25 to 30 minutes. Serve warm with Dijon mustard on the side.