**Brie is considered to be the "Queen of Cheeses". It is a soft cheese, made from cow's milk, and was originally created in the French region of Brie.
Yields: 8-12 servings
2 T. Red's Bacon Jam
4 pieces of Prosciutto Ham
1/4 onion (sliced)
1 cup baby bella or cremini mushrooms
2 T. butter
splash of white wine
8 oz. Brie
1 sheet of puff pastry (Frozen works fine. Make sure to pull out the sheet to defrost the night before!)
1) Melt the butter in a saute pan, add the mushrooms and onions & season with salt and pepper. Cook the onions and mushrooms until they become caramelized. Add some white wine to cover the mixture, and cook until mixture is reduced or no more liquid remains. Remove from heat, and allow to cool.
2) Preheat oven to 375F. Roll out the puff pastry sheet on a floured surface until it is about 1/8 in. thick. Remove the brie from package. Cut the brie in half, (to fill! Don't cut as if you were slicing wedges of cheese!!) Spread a good even layer of the bacon jam on the inside of one half. Place the other half on top. (Rind should be on the top and bottom, with bacon spread directly on cheese!)
3) Place the brie in the center of the rolled out puff pastry sheet. Take the cooled mushroom and onion mixture, and spoon on top of brie. Then, carefully take the thin slices of prosciutto, and place along the top & sides until covered. Carefully tuck in the prosciutto at the bottom of brie.
4) Begin wrapping the puff pastry by starting at one corner, and folding over top. Pleat or tuck in the sides as you go all the way around. Seal together the very top by pinching with your fingers, and pressing the dough together.
**If you wish, you can take a cutter and cut out some decorative shapes or design to top it off like I did!
Brush the entire puff pastry with a beaten egg to add gloss, and to seal. Bake at 375F for about 25-30 min. or until a nice golden brown.
5) Allow to cool for about 15-20min. before serving. Slice and enjoy with bread, crackers, fresh fruit, etc.