It is a truth universally acknowledged that there is a magnificent savoury version of every sweet classic dish, so when the clan announced that they were coming over for the evening, I raided the fridge, got to work and came up with this deliciously tasty version of the marshmallow and chocolate camping favourite.
You can use any charcuterie you like and camembert would work great also in this recipe. The herbs in the crackers add a lovely light flavour that the cheese and meat just love.
Even the crackers on their own are a keeper but I must say, our little 4 yr old granddaughter was a tad displeased that they were not 'sweet cookies'
1 tsp chopped fresh rosemary
1 tsp thyme leaves
1 tbsp chopped chives
1/2 tsp sea salt
1/4 tsp freshly cracked black pepper
110 g grated parmesan cheese
1 wedge brie cheese
8 thin slices prosciutto
1 jar A Bit on the Side Red Jalapeno Jelly
1 Tbsp ice cold water
Place butter and parmesan in blender and blitz until combined
Add flour, seasoning and herbs and blitz until combined
Add water and blitz until it comes together in a ball
Wrap in cling film and chill for 1 hour
Roll out to 1/4 inch thickness and cut into 2 inch rounds
Bake at 170 for 20 mins or until golden brown. Let cool.
Place1/2 a slice prosciutto on half of the crackers
Top with a piece of brie
Grill until bubbly
Top with 1 tsp Red Jalapeno Jelly
Place another cracker or top and enjoy
Great with mulled wine!
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