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.Print
A Southern girl with a taste for travel, Stacey takes inspiration from her global pantry and cooks with a sense of adventure. Now she’s raising her three young children to appreciate a wide world of food, even if she doesn’t always tell them exactly what they’re eating. Stacey is the food photographer, writer and creator of Little Figgy Food. She's also addicted to coffee. Addicted to olives. Fairly obsessed with dark chocolate.