Crostini With French Brie Prosciutto and Balsamic Glaze Appetizer
Delicious Crostini appetizer. Remember to use good quality bread when you make Crostini Appetizers.
Crostini – French Brie Prosciutto and Balsamic Glaze
Here is another crostini appetizer recipe that tastes really good and has the wow effect when you serve them to your guests.
As said in the previous recipe good quality ingredients are an absolute must when making appetizer. Especially the bread is important when making crostini but in this recipe also the French Brie and prosciutto of course.
This Crostini recipe can be served as a light starter or as part of an appetizer buffet the choice is yours.
A word on Prosciutto ladies and gents. The best way to eat prosciutto is immediately after you opened it. You can prepare the appetizer but wait to add the prosciutto till you want to serve them.
Chardonnay makes a great white wine option to pair with these crostini. Cabernet Sauvignon and Sangiovese are red wines that pair nicely with the brie cheese appetizers on these crostini.
If you are going serve wine with the appetizers my suggestion would be that you serve a Pinot Grigio. Pinot Grigio has a delicate taste that will not dominate the taste of the prosciutto.
If you prefer to use Serrano ham instead of prosciutto please do so. The same goes for Serrano as for prosciutto appetizers (read above)
Let’s get our hands dirty and make these Crostini with French Brie and Prosciutto.
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Now go make some appetizers
1 French baguette
¼ cup olive oil
1 package quality Prosciutto
1 round of French Brie cheese
1 bottle Balsamic Vinegar
Cut the baguette into one-third inch slices, on a bias. Lightly coat with olive oil and bake for eight minutes at 375 degrees F until lightly toasted. Slice brie 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 balsamic glaze over assembled crostini. Embellish with mint leaves or arugula.
A quick tip on Brie.
Many cut off the rind of the Brie when they use it on a crostini or a bruschetta. Please don’t cut off the rind. The rind is what gives the Brie it’s characteristic and adds to the flavor of the appetizer.