Grilled Brie Fig And Prosciutto Sandwiches Recipes

PROSCIUTTO-WRAPPED GRILLED BRIE WITH PINEAPPLE

Steps:

• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Grill the pineapple over direct heat until golden on both sides, about 5 minutes per side. Let cool 5 minutes, then place on the cut side of one of the cheese halves. Place the other piece of cheese on top with the cut side touching the pineapple. Lay the prosciutto slices out on a work surface so they overlap in the middle and look like the spokes of a wheel. Put the cheese and pineapple round in the middle of the prosciutto and bring up one slice at a time to cover. The cheese and pineapple should be fully wrapped in prosciutto.
• Grill over direct heat until starting to turn golden and crisp, about 3 minutes. Flip with a spatula and cook until golden and crisp on the other side, about 3 minutes. Move to indirect heat and cover the grill. Cook until hot throughout and gooey, 5 to 8 minutes more depending on your grill. Serve immediately with crackers and bread.

GRILLED FRESH FIGS, BRIE & PROSCIUTTO RECIPE - (4.4/5)

Steps:

• Cut the fig in half and lay a small square of brie on top. Wrap a small slice of prosciutto around the fig and cheese to attach it. Put about 3 or 4 wrapped figs on each skewer. NOTE: If using wooden skewers, soak them in water for at least an hour before using them. If using an outdoor grill, a grate with small holes is recommended. Grill for 1 to 2 minutes, until cheese is melted.

PROSCIUTTO AND BRIE SANDWICHES WITH ROSEMARY FIG CONFIT

Steps:

• Make sandwiches:
• With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.
• Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.
• Make rosemary fig confit:
• In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened. In a food processor coarsely purée fig mixture. Confit may be made 5 days ahead and chilled, covered.
• Bring confit to room temperature before using. Makes about 1 1/4 cups.

GRILLED FRESH MOZZARELLA, PROSCIUTTO, AND FIG JAM SANDWICH

Steps:

• Split each roll, and layer with the mozzarella and prosciutto.
• Spread the top slices with the fig jam, then close up to form sandwiches.
• Lightly butter the outside of each sandwich.
• Heat a heavy nonstick skillet or panini press over med-high heat.
• Place the sandwiches in the pan, working in two batches depending on the size of the pan.
• Press the sandwiches or close the grill and brown, turning once or twice, until the bread is crisp and the cheese is melted; **you can press the sandwiches by weighting them with something heavy-such as a skillet or wide-bottomed saucepan.
• Though the rolls start off as round, once pressed they are considerably flatter and can easily be turned, if careful.
• Serve right away, cut on the diagonal.