Recipe by Scrapbook Lori
From Taste of Home Magazine. We made for dinner tonight and it was wonderful! Great blend of flavors and really filling... we served with baked potato soup. You could use this for appetizer and slice in smaller pieces or cut in 4 pieces and make a meal.
Top Review by Greensboro Schnauzers
A friend passed this recipe to me via email. I LOVE apples and brie together, so I just knew that I would love this recipe. Boy, was I WRONG! I have never doubted a Taste of Home recipe before because I have never had a bad one. Some, we prefer over others, and some I may not make on a regular basis, but, they are always noteworthy. The recipe lister even gave it rave reviews, so I decided to make it for a special luncheon for two of my friends. I know that not trying a recipe before serving it was stupid, but, since it was TOH, I did it. There was just too much going on in the sandwich. If I ever tried to make a similar version of this again, I would leave out the walnuts, or use a more bland nut. They ruined the delicate flavors of the brie and apple combination. I grow several types of rosemary, so I made two batches of this recipe. The first was with a fragrant rosemary, and the second was with a lemon rosemary. The lemon rosemary won, hands down. I would also leave off the prosciutto, as even thinly sliced, it did not meld flavor wise. Plus, it was kinda expensive to make, so by leaving off the meat and the walnuts, it would cut costs considerably, and still provide the spirit of the sandwich. In all fairness, I did make up the sandwiches about an hour ahead of time, so that I could spend more time with my guests. Next time, to make my version of the sandwich, I would combine the lemon rosemary, and parmesan with a small dot of butter. I would brush that across the inside, before layering the apples, and brie. I would then finely chop a small bit of additional rosemary, and brush the outside of the sandwiches with olive oil, and then sprinkle with the diced rosemary. I would increase the amount of apple, and perhaps even get them carmelizing in a pan before I started putting them on the sandwich. Have to play with that idea some. Then serve with a fresh green salad, or lightly chilled soup. The sandwich was just very heavy tasting with overbearing flavors that did not meld as well as we would have hoped. Thank goodness, it was only friends eating the sandwiches, and they were "polite" in their reviews.
- 1⁄4 cup olive oil
- 1⁄2 cup walnuts, chopped
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons fresh rosemary, minced
- 1 loaf focaccia bread
- 8 slices prosciutto, thin
- 1 medium apple, sliced
- 6 ounces brie cheese, rind removed and sliced
Directions See How It's Made
- In a blender, combine the oil, walnuts, parmesan cheese and rosemary; cover and process until blended and nuts are finely chopped.
- With a bread knife, split focaccia into 2 horizontal layers.
- Spread rosemary mixture over cut sides of bread.
- On bottom of bread, layer prosciutto, apple, and brie; replace bread top.
- Cut into quarters.
- Cook on indoor grill for 2-3 minutes or until bread is browned and cheese is melted.
- To serve, cut each wedge in half.