Slice each apple from either side into 1/2 inch
thick rounds until you reach core. Each apple
should yield 8 rounds. Reserve outer ends for
Place the 12 inner rounds in a bowl and toss well
to evenly coat with lemon juice. Set aside.
place 12 pieces of Brie onto a flat surface and
sprinkle 1 tsp. evenly across one side of slices
and flip slices over and sprinkle other sides with remaining 1 tsp. of
Press seasoning lightly to adhere to both sides.
To assemble, place one slice of seasoned brie onto
one side of each apple slice. Wrap each apple
tightly with proscuitto, covering entire surface of
cheese as much as possible.
Heat a large, non-stick skillet over medium heat
and coat with enough olive oil to lightly coat
pan (about 1T). Place assembled apples in even
layer cheese-side down.
Cook until browned on one side and flip apples,
browning on other (should be 2 - 3 minutes per
side). Cook apples in batches, adding more oil so
that pan is not crowded, until all apples have
been browned and chese is melted.
Arrange on serving plate and sprinkle with Fleur
de Sel to garnish if desired.
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