Sheep’s Brie & Prosciutto Croissant

I couldn’t wait. I was so happy at how this came out that I ate the first version… forgot to take a picture of it… made it a second time, and took a bite before realized, ‘Crap! I forgot to take a picture of this again!” Most people, when they cook at recipe to take a picture of it, they don’t eat it afterward. It gets trashed. I promised myself, if I was to make a cookbook, that I would be the one taking the photograph, I would be the one to not throw away the food, and I would be the one to perfect the recipe and be quick enough to take a good picture, and eat a good meal. If you look at this, you can see a piece is torn ff. Oops! I hope you guys love this recipe as much as I loved making (and eating) it!

Ingredients:

1 croissant, day-old

2 thinly sliced slices of Prosciutto San Daniele

4 bite-sized chunks of sheep’s brie

Handful diced scallions, fresh

Brummel & Browne, to taste

Directions:

Preheat oven to 350 degrees Fahrenheit

Butterfly and unfold the croissant so you have one layer of bread. Slather the bread in Brummell & Browne on the fleshy side. Arrange chunks of brie. Tear the two slices of Prosciutto San Daniele into the bite-sized pieces and arrange. Sprinkle diced scallions over.

Slide into oven and toast for four to five minutes, or until prosciutto starts to crisp and the brie bits turn to pockets of melted brie. Remove from oven. Serve immediately.

Serving Suggestion:

Mimosa, limeade, chai