Crostini - French Brie Prosciutto and Balsamic Glaze


Delicious Crostini appetizer. Remember to use good quality bread when you make Crostini finger food. 


Crostini – French Brie Prosciutto and Balsamic Glaze

Here is another crostini finger food 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 finger food. 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 a appetizer buffet the choice is yours.

Let’s get our hands dirty and make these Crostini with French Brie and Prosciutto.



1 French baguette

¼ cup olive oil

1 package quality Prosciutto

1 round of French Brie cheese

1 bottle Balsamic Vinegar


Assemble crostini:


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.


Serve immediately. 

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