This warm gouda appetizer is wrapped in prosciutto and then puff pastry and baked until gooey. Serve the warm cheese topped with pear compote and toasted walnuts for edible bliss.
I have to admit, when the weather becomes cooler, I find myself standing in front of the cheese aisle a heck of lot more than during bikini season. My cravings for a nice block of cheese are off the scales from late September all the way through the end of February. But not to worry, I do have my favorite types of cheese for the warmer weather too, I just don’t devour an entire wheel of it in the course of a single meal.
One of my all time favorites is a nice bit of Applewood smoked Gouda, holy moly yum it’s good stuff. 
So for this recipe, I decided to base it off of my other favorite appetizer, a baked brie, then simply change out the brie for the smokey Gouda and, add in some salty-sweet flavors to amp up the flavor, and voila I give you Baked Gouda.
Looking for a twist to your next appetizer? Try this version of Blueberry Baked Brie that I like to make during the holidays.
Click here for the pear compote recipe.
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Prosciutto and Pastry-Wrapped Warm Gouda with Pear Compote
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Gooey baked gouda wrapped in prosciutto and puff pastry. Topped with a sweet pear compote and crunchy walnuts – pure bliss!
Ingredients
- 1 Tbsp unsalted Butter
- 1/2 (roughly chopped) Walnuts
- 1 sheet Puff Pastry (thawed and rolled out to about a 16 x 16)
- 4 - 6 oz (113 - 170 g) thinly sliced Prosciutto
- 8 oz (227 g) round of Smoked Gouda (I used an Applewood Smoked Gouda)
- 1 egg (whisked with a splash of water to use as egg wash)
Instructions
- Make the pear compote.
- Toast the walnuts in a skillet over medium 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 (204°C).
- 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. Trim any excess.
- Wrap 6-8 slices of prosciutto around the entire wheel of Gouda.
- 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 it is enclosed.
- Lightly brush the whisked egg wash over the puff pastry.
- Bake in the center of a preheated 400°F (204°C) oven for 35-45 minutes, or until the pastry is golden and puffed.
- Mix the pear compote with the toasted walnuts and spoon over the top of the baked Gouda.
Notes
- For a richer flavor, use a high-quality, aged Gouda.
- If puff pastry is unavailable, substitute with phyllo dough, layering several sheets for thickness.
- Serve immediately after baking for the best texture and gooey cheese experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
- Cholesterol: 100
Frequently Asked Questions
Can I substitute the Gouda with another type of cheese?
Yes, you can substitute Gouda with other cheeses like Brie or Camembert, but keep in mind that the flavor profile will change.
What should I do if my puff pastry is too soft to handle?
If the puff pastry is too soft, chill it in the refrigerator for about 15-20 minutes to make it easier to work with.
How do I prepare the pear compote for this recipe?
You can follow the link provided in the recipe to make the pear compote, which typically involves cooking diced pears with sugar, lemon juice, and spices until they are soft and syrupy.
