cranberry, brie and proscuitto crostini

#cranberry #brie #prosciutto #crostini #bread #appetizer #fingerfoodappetizer #fingerfoodsforparty #partyfingerfoods #easyappetizerfingerfoods

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

To make balsamic glaze:

Place one cup of McEwan's 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 coated. Remove from heat and allow to cool. 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 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.