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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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.

25 mins

6 persons

Ingredients

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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.



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.