Salty prosciutto, melty brie, sweet and savory and spicy bacon jam? This prosciutto-wrapped brie with bacon jam has literally everything. Most people picture creamy brie cheese wrapped in prosciutto as a deliciously popular appetizer pulled from a hot oven during the holiday season. I had to take this crowd favorite for a spin over open fire. And it definitely does not disappoint.
I made this prosciutto-wrapped brie with bacon jam with Président® Brie, which was so freakin’ delicious. The buttery, creamy texture and flavor of this soft cow’s milk cheese was perfect with the prosciutto and jam. The company was founded in 1933 in France’s Loire Valley, which means they have more than 75 years of French artisanship and tradition in their cheesemaking. The company also has the world’s widest range of specialty cheeses and numerous awards for its brie cheese and other products, including at the World Championship Cheese Contest in Wisconsin and the World Dairy Expo Contest, So, using Président’s rich brie in this recipe was a no-brainer.
Post sponsored by Président.
Table of Contents
Why You’ll Love Brie Wrapped in Prosciutto
This prosciutto-wrapped brie is a medley of both flavors and textures. Since we wrap slices of prosciutto around the cheese and slowly grill the whole thing over the fire, it gets nice and crispy on the outside by gooey in the middle. It’s simple, it’s fun, it’s freakin’ delicious — it’ll definitely be the most popular app at your next party.
Or, if you want to make this more than a fun appetizer, you can do what we did and serve the brie wrapped in prosciutto with crusty bread and steak! Meals based on cheese? Doesn’t get any better.
If you want more cheese-forward recipes, check out my Smoked Beer Cheese, BBQ Mac & Cheese, Chili Cheese Glizzburger and Chili Cheese Dog.
Prosciutto-Wrapped Brie Ingredients
- Brie: This part of the recipe is super simple, with one Président Brie cheese wheel, slices of prosciutto and — if you’re feeling extra — grilled steak.
- Bacon Jam: This homemade bacon jam brings a TON of flavor. We’re making it with crumbled bacon, diced red onions, sliced jalapeño, maple syrup, brown sugar, oil and kosher salt. It’s easy to make, but if you’re looking to save time, you can always go with a premade bacon jam from your local supermarket.
Grilling Your Steak
If you’re serving this prosciutto-wrapped brie with grilled steak, here are a few tips to help you make the most of your meal.
- Invest in a good steak. The right cut, such as a good filet mignon, ribeye steak, or New York Strip Steak can make all the difference from an OK meal to an unforgettable one.
- Bring your raw steak to room temperature before grilling. Taking this step ensures even cooking throughout the center of the steak and also gets you a better crust.
- Check the internal temperature with a meat thermometer. You’ve invested in a tasty cut, and having this precision instrument will keep you from overcooking it.
- When you’re done cooking, let the steak rest before you cut it. And make sure you cut against the grain for the most tender, juicy bites.
I’ve got more of these tips and recipe ideas in my roundup of my favorite grilled steak recipes, so check it out for some inspiration.
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How to Make Brie Wrapped in Prosciutto
Grilling the Prosciutto-Wrapped Brie
First, preheat your fire to medium-high heat (about 350 degrees Fahrenheit). Next, break out your 8-ounce wheel of Président Brie and carefully wrap it in 10-12 slices of prosciutto.
Slather the whole thing with a little oil on top.
Place the brie wrapped in prosciutto on the grill. Let the cheese and meat slowly cook for 10-15 minutes until the prosciutto is crispy and the cheese is gooey in the middle. Pull the melty brie off to cool for 2-3 minutes.
Making the Bacon Jam
Time to add that sweet, salty, spicy topping! Start by preheating your grill to medium-high heat (about 350 degrees F) for direct cooking. About two minutes before you start cooking, place a cast iron skillet on the grill.
Next, add 6-8 slices of bacon to the skillet and cook to your desired crispiness. Pull off and then crumble into small bits.
Then, add 2 tablespoons neutral oil to the skillet, then 1 cup diced red onions and 1 sliced medium jalapeño. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized. This process should take about 4-6 minutes.
Halfway through the cook, add 1.5 tablespoons brown sugar to deepen the color. When the onions are close to done, add in 2 tablespoons maple syrup and crumbled bacon. Simmer everything together and remove the skillet from heat.
Serving the Brie Wrapped in Prosciutto
Once everything is done cooking, top the prosciutto-wrapped brie with bacon jam and serve with crusty bread and grilled steak. Enjoy!
What to Serve with Prosciutto-Wrapped Brie
This recipe is so freakin’ delicious with the steak and crusty bread we served here. If you’re looking for something a little different, you could serve your slice of brie with crackers and a grilled vegetable, like asparagus spears or zucchini. Some fried sage leaves as a garnish would be great too.
Leftovers and Reheating
If you’ve got leftover brie wrapped in prosciutto, wrap it in parchment paper or wax paper, then place in an airtight container. Store in the fridge for up to three days. To reheat, place the whole thing on a baking sheet or in a cast iron skillet and warm up in the oven or on the grill at medium heat. If you wrap it in parchment paper, you can place that on the baking sheet under the brie for easy cleanup.
For More Pork
FAQs
Definitely! The brie wrapped in prosciutto is best served day of, but you can easily make the bacon jam up to three days in advance. If you want a shortcut, go with premade bacon jam or even fig preserves for something different.
I love this brie with prosciutto, but you could go with jamón as a substitute. Jamón is like prosciutto, but a little drier and has a more intense pork flavor. I absolutely loved it in this pork pinwheels recipe. At the end of the day, any salty, cured ham would work well with this prosciutto-wrapped brie recipe.
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Prosciutto Wrapped Brie with Bacon Jam
Ingredients
Brie:
- 1 Président® Brie Cheese Wheel 8oz
- 10-12 Prosciutto Slices
- Grilled Steak Optional
Bacon Jam:
- 6-8 slices Bacon crumbled
- 1 cup Diced Red Onions
- 1 medium Jalapeno sliced
- 2 tbsp Maple Syrup
- 1.5 tbsp Brown Sugar
- 2 tbsp Neutral Oil
- Kosher Salt to taste
Instructions
Brie Cheese:
- Preheat your fire to a medium high heat (about 350F).
- Break out the Président® Brie Cheese and carefully wrap in prosciutto all over. Slather with a little oil on top.
- Add to the grill to slowly cook for 10-15 minutes until the prosciutto is crispy and the cheese is gooey in the middle.
- Pull off to cool for 2-3 minutes, then serve with crusty bread and grilled steak. Enjoy!
Bacon Jam:
- Note: Use a premade bacon jam to speed things up!
- Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.
- Add your bacon to the skillet and cook to your desired crispiness. Pull off and then crumble into small bits.
- Then add oil in the skillet and add your thinly sliced onions and jalapenos. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized. This should take about 4-6 minutes to achieve.
- Add brown sugar half way through to deepen the color. When the onions are close to done, add in the maple syrup and crumbled bacon. Roll together and pull off.
Notes
- Invest in a good steak. The right cut, such as a good filet mignon, ribeye steak, or New York Strip Steak can make all the difference from an OK meal to an unforgettable one.
- Bring your raw steak to room temperature before grilling. Taking this step ensures even cooking throughout the center of the steak and also gets you a better crust.
- Check the internal temperature with a meat thermometer. You’ve invested in a tasty cut, and having this precision instrument will keep you from overcooking it.
- When you’re done cooking, let the steak rest before you cut it. And make sure you cut against the grain for the most tender, juicy bites.
10 out of 10!