Description
An elegant and delicious appetizer featuring creamy brie and salty prosciutto wrapped in crispy phyllo, then drizzled with sweet honey and tart pomegranate seeds.
Ingredients
Scale
For the Crust:
- 1 sheet frozen phyllo dough, thawed
- 4 oz brie cheese, cut into 4 long strips
- 4 slices prosciutto
- 2 tbsp unsalted butter, melted
- 2 tbsp honey
- 2 tbsp pomegranate seeds
- Fresh thyme, for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lay the phyllo sheet on a clean surface and brush lightly with melted butter. Cut the sheet into 4 equal rectangles.
- Place one slice of prosciutto on each phyllo rectangle. Top with a strip of brie cheese at one end.
- Carefully roll the phyllo dough around the brie and prosciutto, folding in the sides as you go to create a neat roll. Place seam-side down on the prepared baking sheet. Brush the tops with more melted butter.
- Bake for 15-18 minutes, or until the phyllo is golden brown and crisp.
- Transfer the rolls to a serving plate. Drizzle with honey and sprinkle with pomegranate seeds and fresh thyme. Serve immediately.
Notes
You can customize the seasonings to taste.