BakeAmerican
Honey, brie, and prosciutto baguette
Hot bread, melted brie, ham, honey. A whole dinner if the salad is next to it.
Made it?
20 min · 15 min hands-on
Ingredients
8 lb on the fire · ~4.8 lb to the table · 10 plates at 8 oz
- baguette, split1 (8 lb)
- brie, sliced8 oz
- prosciutto4 oz
- honey2 tbsp
- to finishblack pepper
Method
- 1
Oven 400°F. Baguette cut-side up 4 minutes until the crumb is dry and hot.
- 2
Brie on. Back in until it slumps, 3–4 minutes.
- 3
Prosciutto on the cheese. Honey, pepper. Cut into fours. Eat now.
On the plate
With this, try
- With this dish, try making arugula salad.
While the steak rests. Also next to lamb and pizza-night leftovers. Dress in the bowl you serve. Too much oil and it is a wet pile.
8 min
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min