Baked Petit Brie & Mozarella Balls este unul dintre acele aperitive care transforma orice masa intr-un moment festiv. Un preparat cald, confortabil, cu branza topita care curge delicat si painici moi, umplute cu mozzarella, rumenite perfect si unse cu usturoi si patrunjel. Este reteta aceea pe care o pui in mijlocul mesei si nu apuca sa se raceasca – toata lumea rupe cate o bucatica, o inmoaie in branza brie fierbinte si gustul face tot restul. Combinatia dintre Petit Brie copt cu gem de gutui si prosciutto crudo este eleganta, fina, usor dulceaga, perfecta pentru sarbatori, cine festive sau seri cozy acasa. Iar bilele de aluat umplute cu mozzarella aduc textura pufoasa, crocanta la exterior si  cremoasa in interior – o combinatie absolut irezistibila. Este un aperitiv spectaculos, dar foarte simplu de pregatit, din ingrediente comune si cu efort minim. Pare ceva sofisticat, insa totul se face intr-o singura forma termorezistenta, iar rezultatul este demn de un restaurant.

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INGREDIENTE (pentru 4 portii)

Pentru mozzarella balls:

• 110 ml lapte
• 30 grame unt
• 15 grame zahar
• 5 grame drojdie uscata
• 210 grame faina
• 1 ou
• 1/2 lingurita sare
• 125 grame mozzarella fresca (eu am folosit Delaco)
• 2 catei de usturoi
• 4–5 fire de patrunjel verde
• 20 ml ulei de masline

Pentru Baked Petit Brie:

• 125 grame Petit Brie Ile de France
• 2 linguri gem de gutui
• 2 felii prosciutto crudo
• Cimbru

Punem laptele si untul intr-o craticioara si le incalzim usor, apoi stingem focul. Adaugam drojdia si zaharul si lasam 5 minute la odihnit, pana cand drojdia incepe sa se activeze.

Incorporam apoi faina, oul si sarea si framantam pana obtinem un aluat moale, elastic. Presaram putina faina, pune aluatul intr-un bol uns cu ulei si il lasam la dospit 1 ora, acoperit cu un prosop.

Dupa ce aluatul a crescut, il rasturnam pe blatul infainat si il impartim in 14 bucati egale. Aplatizam fiecare bucata in palma, asezam cate un cubulet de mozzarella in mijloc si modelam sub forma de bila. Le lasam la dospit 20 de minute sub prosop.

Ungem o forma termorezistenta cu unt si asezam in mijloc roata de Petit Brie. Crestam branza cu un cutit foarte fin, fara a-i rupe marginile. Umplem crestaturile cu gem de gutui si fasii de prosciutto crudo.

Asezam bilele de mozzarella in jurul branzei, pensulam cu ou batut si introducem totul in cuptorul preincalzit la 180°C pentru 30 de minute, pana cand painicile sunt rumenite si branza este topita.

Zdrobim usturoiul, il amestecam cu patrunjel tocat si ulei de masline, apoi ungem generos painicile imediat ce ies din cuptor.

Servim fierbinte, rupand din bilele pufoase si inmuiind direct in Petit Brie-ul topit. Un deliciu absolut.

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English version

Baked Petit Brie & Mozzarella Balls

Baked Petit Brie & Mozzarella Balls is one of those appetizers that turns any meal into a festive moment. A warm, comforting dish with melted cheese that flows delicately and soft little bread rolls filled with mozzarella, perfectly golden and brushed with garlic and parsley. It’s the kind of recipe you place in the center of the table and it never gets the chance to cool down — everyone grabs a piece, dips it into the hot brie, and the flavor does the rest.
The combination of baked Petit Brie with quince jam and prosciutto crudo is elegant, refined, slightly sweet, perfect for holidays, festive dinners or cozy evenings at home. And the dough balls filled with mozzarella bring that fluffy texture, crispy on the outside and creamy on the inside — an absolutely irresistible combination.
It’s a spectacular appetizer, yet incredibly easy to prepare with simple ingredients and minimal effort. It looks sophisticated, but everything is assembled in one baking dish, and the result is worthy of a restaurant.

INGREDIENTS (for 4 servings)
For the mozzarella balls:
• 110 ml milk
• 30 grams butter
• 15 grams sugar
• 5 grams dry yeast
• 210 grams flour
• 1 egg
• 1/2 teaspoon salt
• 125 grams fresh mozzarella (I used Delaco)
• 2 garlic cloves
• 4–5 sprigs fresh parsley
• 20 ml olive oil

For the Baked Petit Brie:
• 125 grams Petit Brie Ile de France
• 2 tablespoons quince jam
• 2 slices prosciutto crudo
• Thyme

Place the milk and butter in a small pot and warm them gently, then turn off the heat. Add the yeast and sugar and let the mixture rest for 5 minutes, until the yeast activates.
Next, incorporate the flour, egg, and salt, and knead until you obtain a soft, elastic dough. Dust with a little flour, place the dough in an oiled bowl, and let it rise for 1 hour, covered with a towel.
After the dough has risen, transfer it to a floured surface and divide it into 14 equal pieces. Flatten each piece in your palm, place a small cube of mozzarella inside, and shape into a ball. Let them rise for another 20 minutes under a towel.

Grease a baking dish with butter and place the wheel of Petit Brie in the center. Score the cheese gently with a sharp knife without cutting through the edges. Fill the cuts with quince jam and small strips of prosciutto crudo.

Arrange the mozzarella balls around the cheese, brush with beaten egg, and bake in the preheated oven at 180°C for 30 minutes, until the rolls are golden and the cheese is melted.
Crush the garlic, mix it with chopped parsley and olive oil, then generously brush the warm bread rolls as soon as they come out of the oven.

Serve hot by tearing the soft rolls and dipping them straight into the melted Petit Brie. An absolute delight.

If you enjoyed this Baked Petit Brie & Mozzarella Balls recipe, we also recommend trying: Duo crostini gourmet Camembert Blue Cheese, Savory Panna Cotta with Brie au Bleu and Fig or Tart with Figs, Ricotta and Camembert.

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