Place prosciutto on a parchment lined sheet pan and bake in oven until crispy (approx 8-10 minutes). Remove from oven and let cool.
While prosciutto is baking, place 2 tbsp of butter, thyme and onions into a large pot over medium-high heat. Season with salt and pepper. Cook to caramelize the onions. Once you have developed a good color, deglaze with ¼ cup of shiraz and continue to keep cooking to develop a deeper caramelization. Now deglaze with the remaining ¼ cup of red wine and cook until almost gone. Remove from the heat and let cool. About 20 minutes.
Main Course
Cut the Vacherin Mont d’Or horizontally in half. Remove the top and place the caramelized onions on to the bottom half of the Vacherin Mont d’Or. Now add the crispy prosciutto and then place the top back on.
Place one sheet of phyllo pastry onto a parchment lined sheet pan. Brush the phyllo with butter, then add the next sheet. Repeat this until you have 4 complete layers. You can “patch” the phyllo with the extra sheet if needed.
Put the Vacherin Mont d’Or onto the phyllo and wrap the edges up to the top of the cheese like a present. Carefully flip the cheese so the seams are now on the bottom of the cheese package. Place in the oven and bake for 25-35 minutes until golden brown. Enjoy with baguette, a nice green salad and a glass of shiraz!
Appetizer Course
To make as an appetizer, place one sheet of phyllo pastry onto a parchment lined sheet pan. Brush the phyllo with butter, then add the next sheet. Repeat this until you have 4 complete layers. You can “patch” the phyllo with the extra sheet if needed. Now cut into 4 squares.
Now place about 1.5 tbsp of caramelized onions onto each square. Top the onions with a ½ slice of Vacherin Mont d’Or. Crumble the prosciutto over the Vacherin Mont d’Or. Bring the 4 corners of the phyllo squares up to the middle and create a “purse” shape. Secure each purse with a chive loosely tied or with kitchen string.
Bake for 10-15 minutes until golden brown. Enjoy with a glass of shiraz!
