Prosciutto-Wrapped Smoked Brie

A prosciutto-wrapped Brie cut in half with the soft cheese inside oozing out onto the chopping board.

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.

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Looking down on a round of Brie wrapped in prosciutto with a sprig of rosemary.
The tightly wrapped prosciutto is held in place with a sprig of rosemary.
A smoked prosciutto-wrapped Brie is on a chopping board waiting to be served.
Adding the honey or a fresh piece of rosemary can help create a pleasing presentation.
A prosciutto-wrapped Brie cut in half with the soft cheese inside oozing out onto the chopping board.
The prosciutto-wrapped smoked Brie needs to be served quickly to allow the hot cheese to ooze out.

Prosciutto-Wrapped Smoked Brie Recipe

A prosciutto-wrapped Brie cut in half with the soft cheese inside oozing out onto the chopping board.
In this basic appetizer recipe, Brie is wrapped in prosciutto then gently smoked until the cheese is soft and the prosciutto firm, holding everything together.
Preparation 10 minutes
Cook 45 minutes
Ready in 55 minutes
Servings 4 Servings


  • 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.

Nutritional Information

Calories: 239kcalCarbohydrates: 1gProtein: 13gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 64mgSodium: 435mgPotassium: 110mgFiber: 1gSugar: 1gVitamin A: 340IUVitamin C: 1mgCalcium: 105mgIron: 1mg

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About Boomas Bromage

After diving headfirst into a barbecue with the purchase of a custom offset smoker many years ago, Booma has slowly worked around many different forms of pits, taking the time to learn fire control first and then all the ins and outs of each style and form.

Learn more about Boomas Bromage
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