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Scream Cheese and Prosciutto Halloween Mold

2018-10-25
  • Yield: 6 cups
  • Servings: 16-20
  • Prep Time: 20m
  • Cook Time: 20m
  • Ready In: 60m

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Prosciutto-Covered Brie with Sriracha-Coated Grilled Pineapple

Ingredients

  • 2 20-ounce cans of sliced pineapple in water
  • 9-ounces thinly sliced Prosciutto
  • 4 8-ounce wheels of Brie, sliced in half lengthwise
  • Sriracha® for brushing
 

Method

Step 1

Into a 6 cup silicone cake face mold, spray liberally with cooking spray. Next, spread prosciutto out evenly with slight overlap to cover face. Allow some meat to drape over the sides.

Step 2

Heat grill to 350 degrees. Drain pineapple and reserve juice. Spread pineapple slices on a flat tray. Brush each slice on both sides with Sriracha® sauce. Grill until grill marks appear, flip and repeat. Remove from grill, cool and chop into smaller pieces.

Step 3

Heat oven to 350 degrees. Arrange brie halves in mold over prosciutto, cutting and arranging to cover the meat, rind-side down.

Step 4

Cover brie with pineapple pieces spread out evenly. Place remaining brie over pineapple, rind side up, gently pressing down. wrap overlapping prosciutto.

Step 5

Place mold in oven for 20 minutes. Remove from oven and bring to room temperature. Cool in refrigerator. Remove once chilled and unmold onto large tray. Decorate with icing to fill in eyes and mouth. Serve at room temperature with apple slices and crackers.

Halloween Cheese Appetizer

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