This Smoked Gravenstein Brie Bomb is the ultimate showstopper for any gathering. Combining creamy Brie wrapped in savoury prosciutto, puff pastry, and a homemade Gravenstein apple compote, it's elevated with the rich, smoky flavours of Olive Wood Smoked Olive Oil. Perfect for special occasions or holiday appetizers, this dish offers a harmonious balance of sweet and savoury, all in one bite.
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
