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Ayesha Curry’s Brie and Prosciutto Shortbread
Festive and elegant, but simple to make, these little sweet, crunchy, creamy, salty, savory bites can be thrown together in literally 5 minutes.
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.
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