Cranberry, Brie and Prosciutto Crostini with Balsamic Glaze

A delicious, yet impressive and simple holiday appetizer that anyone would be proud to offer up at their next party or get together

1 French baguette
1 package quality Prosciutto
1 medium round of Brie cheese
1 jar McEwan’s Own Cranberry Sauce
¼ cup chopped walnuts, toasted (optional)
1 bottle McEwan’s Own Barrel Aged Balsamic Vinegar
2 tablespoons brown sugar


To make balsamic glaze:
Place one cup of McEwan’s Own Barrel Aged Balsamic Vinegar along with brown sugar in a heavy-bottom saucepan over low heat.

Simmer, stirring frequently, until vinegar is thickened or the back of a spoon is nicely coated. Remove from heat. Sauce will thicken as it cools.

To assemble crostini:
Cut baguette into one-third inch slices, on a bias. Lightly coat with olive oil and bake for eight minutes until lightly toasted.

Slice Brie cheese into thin strips and place on bread. Top with prosciutto and a generous teaspoon of McEwan’s Cranberry Sauce.

Sprinkle chopped walnuts, if using, and drizzle cooled balsamic glaze over assembled crostini. Embellish with mint leaves or arugula. Serve immediately.

Jenny Jack, The Brunette Baker
Blogger, Baker, Writer, Photographer
Twitter @Brunette_Baker
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