Try these delicious Brie, Cranberry and Prosciutto Crostini with Balsamic Glaze. A simple yet delicious appetizer anyone would be proud to offer at their picnic or BBQ get together. The recipe offers a perfect mix of saltiness and sweetness. Click here for full recipe.

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Ingredients
Instructions

Brie, Cranberry and Prosciutto Crostini with Balsamic Glaze

European
Lunch
Appetizer & Snacks
Sandwich

A simple yet delicious appetizer anyone would be proud to offer at their picnic or BBQ get together. The recipe offers a perfect mix of saltiness and sweetness.

25 mins

6 persons

Ingredients

    Add to shopping list

    Instructions

    Balsamic glaze

    • Add the balsamic vinegar and brown sugar to a saucepan on low heat.

    • Let the sauce simmer while stirring frequently until the vinegar is thickened or the back of a spoon is coated with the sauce.

    • Remove from the heat and allow to cool. The sauce will thicken as it cools.

    Crostini

    • Cut the baguette into 1.5 – 2 cm slices and lightly coat with the olive oil.

    • Bake for 8 minutes on 190°C until lightly toasted.

    • Slice the Emborg French Brie into thin strips and place on the bread.

    • Top with prosciutto and cranberry sauce.

    • Sprinkle with walnuts and drizzle with balsamic glaze.

    Add mint leaves for a fresh touch

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    emborg
    25 mins
    6 persons

    Brie, Cranberry and Prosciutto Crostini with Balsamic Glaze

    A simple yet delicious appetizer anyone would be proud to offer at their picnic or BBQ get together. The recipe offers a perfect mix of saltiness and sweetness.
    Brie, Cranberry and Prosciutto Crostini with Balsamic Glaze - Emborg New Zealand


    6 persons

    Ingredients

      Add to shopping list

      Instructions

      Balsamic glaze

      • 1. Add the balsamic vinegar and brown sugar to a saucepan on low heat.

      • 2. Let the sauce simmer while stirring frequently until the vinegar is thickened or the back of a spoon is coated with the sauce.

      • 3. Remove from the heat and allow to cool. The sauce will thicken as it cools.

      Crostini

      • 1. Cut the baguette into 1.5 – 2 cm slices and lightly coat with the olive oil.

      • 2. Bake for 8 minutes on 190°C until lightly toasted.

      • 3. Slice the Emborg French Brie into thin strips and place on the bread.

      • 4. Top with prosciutto and cranberry sauce.

      • 5. Sprinkle with walnuts and drizzle with balsamic glaze.