Recipe: Cranberry & Prosciutto Crostini

• 1 baguette, sliced into 1/2 inch slices on an angle
• 4 Tbsp Rosemary Extra Virgin Olive Oil
• 1 Brie wheel, rind cut off and sliced into thin pieces
• 1/2 cup Stonewall Kitchen Hot Pepper Cranberry Jelly
• 3oz package sliced Prosciutto
• 1/4 cup pistachios, crushed
• 2 Tbsp Cranberry Pear White Balsamic Vinegar
• Jacobsen’s Himalayan Sea Salt, to taste

Directions

Preheat the oven to 350F. Arrange the baguette slices a single layer on a baking sheet; drizzle with Rosemary Extra Virgin Olive Oil. Place a slice of brie cheese on each baguette slice followed by Stonewall Kitchen Hot Pepper Cranberry Jelly, a thin slice of prosciutto, and 2 tsp crushed pistachios. Toast for 5-7 minutes (until brie is slightly melted).

Remove from oven and finish with Jacobsen’s Himalayan Sea Salt and a drizzle of Cranberry Pear White Balsamic Vinegar.

Enjoy!