- 1 Pure Flavor Alonna™ Canary Melon, divided
- 1 egg, lightly beaten
- 8 oz crescent roll dough
- 4 oz Brie, sliced
- 1 ½ oz prosciutto, sliced
- ¼ cup fig jam
- 2 tsp fresh thyme
- Salt, to taste
- Rosemary sprigs, for garnish
- Grapes, for garnish
- Pomegranate arils, for garnish
Preheat oven to 375°F.
Halve melon & scoop out the seeds. Cut one half into quarters, remove the rind, & thinly slice. Cut remaining melon into slices and set aside.
Unroll crescent rolls onto a parchment paper-lined baking sheet, separating each triangle. Arrange the triangles in a candy cane shape with the wide end facing outwards. Flatten the wide end slightly.
Spread fig jam on the base in a thin layer. Top with Brie, prosciutto, and sliced melons.
Fold triangle tips over the filling & tuck under the base to secure. Brush dough with egg & sprinkle with thyme & salt.
Bake for 15 minutes until golden brown.
To serve, transfer to a serving platter and garnish with grapes, rosemary, pomegranate & remaining melon slices.