Best Warm Prosciutto Brandy And Brie Dip Recipes

PROSCIUTTO WRAPPED BRIE

Steps:

• Lay four slices of prosciutto in a 5-inch pie pan.
• Put two slices going the other way.
• Cut the brie in half, spread 1 tablespoon of sugar-free preserves on the first half, then put the other half back on and spread preserves on top.
• Cover the brie with the six slices of bacon.
• Bake at 400F for 20 minutes, then broil for 2 to 3 minutes.

PROSCIUTTO AND BRIE CROSTINI

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Arrange the baguette slices on the prepared baking sheet. Cut the Brie into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes.
• Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using.

WARM PROSCIUTTO, BRANDY AND BRIE DIP

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, combine the sour cream, cream cheese, brie, and Parmesan cheese; beat with electric mixer at medium speed until smooth.
• Add brandy, prosciutto, green onion, and red pepper flakes, beating to combine.
• Spoon into an 8-inch square baking dish for 15 to 20 minutes, until bubbly.
• Garnish with chopped green onions if desired, and serve warm with your favorite crackers or Melba toast rounds.
• Note: This dip could easily be made and served in the crock pot.

WARM CREAMY BRIE DIP

Steps:

• Combine all ingredients together in a large bowl.
• Microwave on HIGH for 2-3 minutes.
• Stir.
• Microwave on HIGH for 2-3 minutes.
• Stir.
• Repeat until all ingredients are melted and the texture is smooth.
• Serve with baguette.

BRIE AND PROSCIUTTO TART

Steps:

• Preheat oven to 350°. In a food processor, process pecans until finely chopped. Add flour and sugar; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolk, water and mustard. While processing, gradually add egg yolk mixture until dough forms a ball., Press onto the bottom and up the sides of an ungreased 14x4-in. fluted tart pan with removable bottom. Bake 18-22 minutes or until crust is lightly browned. Cool on a wire rack., In a large skillet, saute shallots in oil until tender. Add spinach; cook 1-2 minutes longer or until wilted. Remove and set aside to cool., Meanwhile, in the same skillet, cook prosciutto over medium heat until slightly crisp. Remove to paper towels; drain. In a large bowl, whisk the eggs, milk and seasonings. Spoon spinach mixture into crust; pour egg mixture over top. Top with prosciutto and cheese., Bake 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with thyme. Serve warm.Freeze option: Before topping with thyme, securely wrap and freeze cooled tart in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°. Sprinkle with thyme.