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Cranberry, Brie & Prosciutto Crostini Balsamic Glaze

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1 French baguette ¼ cup olive oil

1 package quality Prosciutto

1 round of Brie cheese

1 jar Cranberry Sauce

¼ cup chopped walnuts, toasted (optional)

1 bottle 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 until lightly toasted. Slice brie into thin strips and place on bread. Top with prosciutto and a generous teaspoon of 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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