Baked Gouda with Prosciutto and Warm Pear Compote
Make an appetizer that will be so good, they'll ask for the recipe! Baked Gouda with Prosciutto and a Warm Pear Compote all tucked nicely into a crispy puff pastry is perfect for any get together!
Ingredients
- For the Pear Compote:
- 2 Pears peeled, cored and roughly chopped
- ½ tsp ground Ginger
- 1 Tbsp sweet White Wine or Apple Juice
- 1 Tbsp unsalted Butter
- 1 Tbsp Sugar
- Juice of 1/2 Lemon
- ½ cup Toasted Walnuts below
- For the Toasted Walnuts:
- 1 Tbsp unsalted Butter
- ½ Walnuts roughly chopped
- For the Gouda:
- 1 sheet Puff Pastry thawed and rolled out to about a 16 x 16
- 4 - 6 oz thinly sliced Prosciutto
- 1 8 oz round of Smoked Gouda I used an Applewood Smoked Gouda
- 1 egg whisked with a splash of water to use as egg wash
Instructions
- In a saucepan over medium heat, add the Pears, Ground Ginger, White Wine, Butter, Sugar and Lemon, stirring to mix well. Cook for about 10 - 12 minutes or until the Pears are softened. Set aside and allow to cool.
- While the Pear Compote is cooling, you can toast the Walnuts. In a skillet over medium heat add the Butter and heat until melted. Add in the Walnuts, stirring occasionally and cook for 3 - 5 minutes. Set aside to cool.
- Preheat the oven to 400°F . Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the Puff Pastry sheet until it is approximately 16 x 16 and about 1/8 inch thick. Any excess can be trimmed if needed.
- Wrap 6 - 8 slices of Prosciutto around the entire wheel of Gouda (it doesn't have to be perfect, just cover the Gouda on all sides).
- Lay the rolled out Puff Pastry on the parchment lined baking sheet.
- Place the Prosciutto wrapped Gouda in the center of the rolled out Puff Pastry sheet, and starting with one corner at a time drape pastry over the Gouda until you have enclosed it.
- Using a pastry brush, lightly brush the whisked Egg Wash over the Puff Pastry.
- Bake in the center of a preheated 400°F oven for 35 - 45 minutes or until the pastry is golden and puffed.
To Serve:
- Mix the Pear Compote with the toasted Walnuts and spoon over the top of the Baked Gouda and enjoy!
Notes
You can make the Pear Compote 2 - 3 days before serving, just keep in an airtight container in the refrigerator.
The Walnuts have the best texture and flavor when toasted on the day needed, and stirred into the pear compote just before topping off the Baked Gouda.
