New Year's Eve Appetizer: Brie and Prosciutto Shortbread

Who else needs a super easy New Year’s Eve app? I’m feeling a little bit tired from a solid month of cooking and cleaning – I loved it all, especially feeding my people, but I’m looking now for something super simple and still pretty and yummy enough for New Year’s Eve.

Ayesha Curry’s Brie and Prosciutto Shortbread it is. Festive and elegant enough for the occasion, but simple enough for anyone worn a tad thin from the holidays, these little sweet, crunchy, creamy, salty, savory bites can be thrown together in literally 5 minutes. Warm from the oven, the cheese melty and prosciutto crisp, top the cookies with a small dollop of fig and orange preserves – or try cherry or apricot, or maybe honey. Heaven.

Cheers to simplicity, and cheers to a Happy 2024 filled with peace, health, and joy.

Festive and elegant, but simple to make, these little sweet, crunchy, creamy, salty, savory bites can be thrown together in literally 5 minutes. 

Ayesha Curry’s Brie and Prosciutto Shortbread
Slightly adapted from The Full Plate: Flavor-Filled, Easy Recipes for Families with No Time and a Lot to Do

Shortbread cookies
Brie, at room temperature
Thinly sliced prosciutto, cut into bite-sized pieces
Orange-fig preserves (or another fruit preserve such as cherry or apricot)

Preheat the oven to 350 degrees. Arrange the shortbread on a baking sheet in a single layer. Spread each cookie with a little bit of brie and top with a bit of prosciutto, ruffling it slightly so that the edges crisp. Bake for 4 to 5 minutes, until the brie is bubbly. Remove from the oven and cool slightly. Top with a small dollop of preserves.