200g whole double brie or triple cream brie
1 clove garlic, chopped
1 tablespoon rosemary sprigs
2-3 teaspoons fig jam
100g Prosciutto thin sliced
Crusty baguette slices or toast, to serve
Preheat oven to 170C/150C fan-forced. Line an oven tray with non-stick baking paper. Make several deep cuts in the top of the cheese. Push in some garlic and a few rosemary springs. Spoon the jam onto the top of the cheese. Carefully wrap the cheese in the prosciutto, trying to ensure there are no gaps. Place the cheese on the tray. Bake for 10-15 minutes or until the prosciutto is lightly crisp and the cheese is warmed through. Serve with crusty baguette.