Smoked Prosciutto Wrapped Camembert
This is another one of those recipes that I wish I had tried earlier. I have seen versions of this done before and there are lots of variants to the Smoked Prosciutto wrapped Camembert. Here is a couple that inspired me to give it a go on the Kamado.
Here is my version done on the Kamado Joe Classic.
Ingredients
1 Camembert cheese
6 slices of prosciutto
1 tablespoon of honey
1 sprig of rosemary
Method
The prefered setup in the kamado is the indirect method where the deflectors are in the low position and the grill racks are in the upper position.
Light a standard low and slow type fire add your choice of smoke wood and aim for a dome temperature of around 122C [250F] to 149C [300F]
While the kamado is coming up to temperature prepare the camembert and prosciutto. Essentially all you are looking to do is wrap the camembert with prosciutto in a spoke/diagonal type arrangement.
I found this a little frustrating as the prosciutto is very thin and did not want to play nice. But please persevere as it is most definitely worth it. Once you have layered the prosciutto flip the assembled cheese and fold up the prosciutto.
Time for the grill. Now your kamado is up to temperature 122C [250F] to 149C [300F] add the cheese.
Pro Tip
Add the cheese to a maple plank to cook on. Adds to the flavour and if the cheese melts you don’t lose any of that oozey goodness.
The duration is going to be around 40 minutes. You are looking to have a little crispiness to the prosciutto and the cheese should also have a slight bulge in the middle.
Once you are happy with the colour and the feel remove from the heat.
While the cheese is still hot, add the sprig of rosemary and drizzle with honey.
Slice and enjoy with your favourite cracker or crusty bread.
Don’t be afraid to experiment
Some suggested variations to play around with:
Use pancetta or ham in place of the prosciutto
Use balsamic vinegar in place of the honey
Use alternate planks
Use Brie in place of Camembert
As with any BBQ recipe, there are many ways to achieve the result you are after. In my case, I was cooking a pork shoulder on the Joetisserie for a dinner party that night. I do not have a second Kamado so I needed to be a little creative and had to allow for temperatures slightly above 149C [300F]
And the end result was amazing. This will be on the BBQ again very soon.
