A great way to start off or finish a meal, this smoked Camembert cheese is similar to a dip after being heated. Serve with a spicy red relish and crackers.
Smoked Brie Cheese Wrapped in Prosciutto
This is a fairly basic recipe with Brie wrapped in prosciutto then smoked at a low temperature until the cheese is soft, and the prosciutto firm, holding everything together.
Perfect as an appetizer or after dinner treat after a BBQ, don’t let its simplicity fool you. It tastes amazing!
The brie can be exchanged out for Camembert if you prefer that flavor.
1 round of Brie cheese
6 pieces of prosciutto
1 sprig rosemary
smoker or grill set up for indirect heat
1 chunk fruit wood
Take the round of Brie and tightly wrap 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 or a grill set up for indirect heat to 200 to 225 degrees F (93 to 107 degrees C). You may add a small chunk of fruit wood, if desired.
Add the cheese then cook until the prosciutto has a slight crunch and the cheese is nice and soft (it almost puffs up at this stage).
To serve, cut the cheese in half and serve with crackers or similar. For a treat, you can add a drizzle of smoked honey.