Prosciutto Wrapped Grilled Brie With Pineapple Recipes

GRILLED BRIE WITH GRAPES AND PISTACHIOS

Steps:

• Place a piece of aluminum foil under the rack of your grill and preheat it to medium-high.
• Drizzle the oil over the grapes and season with salt and pepper. Place the grapes and the brie onto the grill and cook, turning both occasionally, until the grapes are lightly charred and bursting, about 4 to 6 minutes.
• Remove the grapes from the heat, transfer to the serving platter and drizzle with balsamic. Continue to cook the brie for 2 to 3 minutes, or until grill marks appear and it is soft but you are still able to lift it. Add to the platter.
• Scatter the pistachios over the brie and grapes and garnish with a few basil leaves. Serve immediately with sliced baguette and crackers.

GRILLED PROSCIUTTO-WRAPPED BRIE

Steps:

• Preheat barbecue to medium-high heat.
• Cut Brie in half to make two half-moons. Wrap one half and save for another use. Cut other half into eight equal, pie-shaped wedges. Wrap one piece of prosciutto around each wedge of Brie, covering as much of Brie as possible. Place cantaloupe on serving platter.
• Place prosciutto-wrapped Brie wedges on greased grill. Grill for 30 seconds to 1 minute on each side, or until grill-marked and cheese is starting to melt. Place on top of cantaloupe slices and serve immediately.
• **** To prepare this ahead of time, prepare the prosciutto and brie packages. Wrap well with plastic wrap and refrigerate until grilling time. ****.

GRILLED PINEAPPLE AND PROSCIUTTO FLATBREAD

Steps:

• To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
• Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
• Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
• Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
• The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
• Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
• Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
• Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
• Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
• Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.