Ingredients
Gravenstein Apple Compote:
Wood Smoked Toasted Baguette:
Smoked Gravenstein Brie Bomb
Directions
Gravenstein Apple Compote:
- Combine all ingredients in a saucepan.
- Bring to a boil, reduce heat, and simmer for 10-15 minutes, stirring occasionally until apples soften.
- Lightly mash with a potato masher. Set aside to cool.
Wood Smoked Toasted Baguette:
- Preheat oven to 350°F (175°C).
- Arrange baguette slices on a baking sheet and brush with Olive Wood Smoked Olive Oil.
- Bake for 15 minutes or until toasted.
Smoked Gravenstein Brie Bomb:
- Wrap the Brie in prosciutto, ensuring it's fully covered. Brush both sides lightly with Olive Wood Smoked Olive Oil.
- Roll out the puff pastry to approximately 12"x12" (don't roll too thin!). Place half of the Gravenstein Apple Compote and 1 tbsp of nuts in the centre of the puff pastry. Place the wrapped Brie on top. Add the remaining compote and 1 tbsp of nuts on top.
- Wrap the puff pastry around the Brie, sealing the edges. Brush the edges of the pastry with Olive Wood Smoked Olive Oil.
- Use baker’s twine to wrap and hold the pastry together, creating a "pumpkin" shape if desired by wrapping several times evenly.
- Brush the entire pastry with Olive Wood Smoked Olive Oil. Air fry at 375°F for 20 minutes or bake at 400°F for 20-25 minutes.
- Garnish with remaining nuts and serve with toasted baguette slices.
Recipe Note
Tip: For a fun, Halloween-themed presentation, use a cinnamon stick as a "pumpkin stem" decoration.
From $1700Unit price /Unavailable
