Prosciutto-Wrapped Peach Baked Brie in Pastry
The ultimate summer appetizer—everyone needs to try this! Imagine flaky puff pastry hugging a wheel of creamy Brie, topped with sweet peach jam, fresh peach slices, and salty prosciutto. Baked until golden and crisp on the outside, perfectly gooey inside. And while it bakes, I whip up the easiest (but tastiest) topping: fresh peaches tossed with honey and a splash of vinegar. So good!
This dish is always a hit. It looks fancy but comes together in no time—ideal for last-minute gatherings.
Summer, to me, means evenings outside, big family dinners, Dad manning the grill, endless pool days, juicy watermelon, nightly ice cream… and sweet, ripe peaches. Always peaches.
Here in Colorado, we’re spoiled with the best Palisade peaches. But Ohio peaches? They’ll always have my heart—the ones I grew up eating. I still load up on them every summer when we visit.
Now that June’s here, this recipe just feels right. Sweet, simple, and totally summery—the kind of dish I want to make all season long.
Fun fact: I actually tested this recipe early using last year’s frozen peaches (yes, I plan ahead when it comes to peaches!). But with early summer peaches starting to pop up, this is the perfect way to enjoy them.
I’m already planning to make this for the 4th of July and every summer get-together until September. It’s that good.
The Details
Ingredients
- Brie cheese – Use a whole wheel (I grab mine from Whole Foods or Trader Joe’s).
- Peach jam – Homemade if you’ve got it!
- Fresh or frozen peach slices
- Frozen puff pastry
- Prosciutto
- An egg
- Coarse sugar – Just for sprinkling.
For the Peach Honey
- Honey
- Peach or white balsamic vinegar
- Fresh or frozen peaches
- Fresh thyme or basil
Special Tools
You’ll need a sheet pan and a small saucepan.
Steps
Step 1: Prep the Brie
My Nonnie always said appetizers should be easy—so store-bought puff pastry is a must! Like her, I keep a few boxes in the freezer for baked Brie or a quick summer galette.
Let the pastry thaw, then gently unfold it onto a parchment-lined baking sheet.
Unwrap the Brie and place it right in the center. Score the top in a crosshatch pattern—this helps the jam soak in.
Spoon a few tablespoons of peach jam over the Brie (I love the ones from Whole Foods or Trader Joe’s, but farm stands have great local options too). Add peach slices (fresh or frozen work) and sprinkle with fresh thyme and black pepper.
Little tip: You’ll have extra jam—use it on crackers, as a glaze for grilled chicken, or slathered on toast with butter. Summer in a jar!
Step 2: Add Prosciutto & Wrap It Up
Drape thin slices of prosciutto over the Brie, tucking the edges underneath—no need to be perfect.
Fold the puff pastry up and over the Brie, pinching to seal. Brush with beaten egg and, if you’re feeling fancy (I always am), sprinkle with coarse sugar for a little sparkle and flavor.
Prosciutto-Wrapped Peach Baked Brie in Pastry | halfbakedharvest.com
Step 3: Bake
Pop it into a hot oven (425°F) until the pastry is deep golden and crisp—don’t stress if it gets a little dark; that’s what you want! The Brie will start oozing… which means it’s perfectly melty and ready to eat.
Step 4: Make the Peach Honey
While the Brie bakes, simmer fresh peach slices with honey and a splash of balsamic until jammy and fragrant—like summer in a pan.
Spoon the warm peach honey over the baked Brie. It’s sticky, sweet, and the perfect finishing touch.
What to Serve With It?
I love setting out a mix of crackers and toasted ciabatta—something crunchy for scooping. Just grab a spoon and dig in, piling that melty Brie and flaky pastry onto your plate.
The prosciutto adds a salty bite that balances the creamy Brie, and the peach honey? It’s the sweet cherry on top (literally).
For bigger crowds, bake two rounds and arrange them on a cheese board with crackers, bread, and fresh summer fruit. It’s a showstopper!
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