Complementing flavors of Brie and prosciutto are smoked at a low temperature until the cheese is soft and the prosciutto firm to hold everything together. This is a simple but extraordinarily decadent appetizer.
Although usually an appetizer, it can also be served as an after BBQ dinner treat in place of a traditional cheeseboard. Don’t let its simplicity of preparation fool you. It looks and tastes amazing!
Looking for a little variation? The Brie can be exchanged out for Camembert if you prefer a flavor with a bit more bite. Explore other cured meats to wrap the cheese in. There is also a wide range of honey flavors to choose from for the serving gloss.
Prosciutto-Wrapped Smoked Brie Recipe
- 1 round Brie cheese
- 6 slices prosciutto
- 1 sprig rosemary
- 1 plank
- smoker or grill set-up for indirect heat
- 1 chunk fruit wood
- Take the round of Brie and tightly wrap it with the pieces of prosciutto, making sure that all the cheese is covered. Hold the prosciutto in place with the rosemary sprig.
- Preheat the smoker to 200 to 225 degrees F (93 to 107 degrees C). Add the small chunk of fruitwood.
- Place the prosciutto-wrapped smoked Brie in the preheated smoker. Cook until the prosciutto has a slight crunch and the cheese is nice and soft (it almost puffs up at this stage), about 30 minutes.
- Drizzle with smoked honey for an added gloss and flavor.
- Cut in half to serve along with crackers.
More Cheese Recipes
Planked Brie with Cranberry Chutney
Smoked Camembert Cheese
BBQ Grilled Appetizer
Am about to try this out on my Kamado smoker. Should the plank / Brie be placed on direct or indirect heat?
Either works but indirect will preserve the plank longer.