Imagine the perfect bite: a crisp, golden crostini, layered with the creamy tang of brie, the salty, delicate chew of prosciutto, and the bright, tart burst of cranberry. Now, drizzle it all with a rich, syrupy balsamic glaze. This isn’t just an appetizer; it’s a symphony of flavors and textures designed to tantalize your taste buds.
INGREDIENTS
- 1 French baguette
- ¼ cup olive oil
- 1 package high-quality prosciutto
- 1 round Brie cheese
- 1 jar McEwan’s Cranberry Sauce
- ¼ cup chopped walnuts, toasted (optional)
- 1 cup McEwan’s Barrel Aged Balsamic Vinegar
- 2 tablespoons brown sugar
INSTRUCTIONS
To make the balsamic glaze:
- In a heavy-bottomed saucepan over low heat, combine balsamic vinegar and brown sugar.
- Simmer, stirring frequently, until the mixture thickens and coats the back of a spoon.
- Remove from heat and let cool. The glaze will continue to thicken as it cools.
To assemble the crostini:
- Preheat oven to 375°F.
- Slice the baguette on a bias into ⅓-inch pieces. Lightly brush with olive oil and bake for about 8 minutes, or until golden and crisp.
- Cut Brie into thin slices and place on each toasted baguette.
- Layer with prosciutto and a generous teaspoon of cranberry sauce.
- Sprinkle with toasted walnuts, if using, and drizzle with the balsamic glaze.
- Garnish with fresh mint leaves or arugula for an elegant touch.
Serve immediately and enjoy!
