Directions

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1. Combine all ingredients in a saucepan.
2. Bring to a boil, reduce heat, and simmer for 10-15 minutes, stirring occasionally until apples soften.
3. Lightly mash with a potato masher. Set aside to cool.

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1. Preheat oven to 350°F (175°C).
2. Arrange baguette slices on a baking sheet and brush with Olive Wood Smoked Olive Oil.
3. Bake for 15 minutes or until toasted.

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1. Wrap the Brie in prosciutto, ensuring it's fully covered. Brush both sides lightly with Olive Wood Smoked Olive Oil.
2. Roll out the puff pastry to approximately 12"x12" (don't roll too thin!). Place half of the Gravenstein Apple Compote and 1 tbsp of nuts in the centre of the puff pastry. Place the wrapped Brie on top. Add the remaining compote and 1 tbsp of nuts on top.
3. Wrap the puff pastry around the Brie, sealing the edges. Brush the edges of the pastry with Olive Wood Smoked Olive Oil.
4. Use baker’s twine to wrap and hold the pastry together, creating a "pumpkin" shape if desired by wrapping several times evenly.
5. Brush the entire pastry with Olive Wood Smoked Olive Oil. Air fry at 375°F for 20 minutes or bake at 400°F for 20-25 minutes.
6. Garnish with remaining nuts and serve with toasted baguette slices.