CRANBERRY, BRIE AND PROSCIUTTO CROSTINI with BALSAMIC GLAZE

Ingredients

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 Aged Balsamic Vinegar
2 tablespoons brown sugar

* Sold in Ontario I make my own
2 cups of fresh cranberries
zest from 1 orange
1/2 c water
juice from 1 orange

boil cranberries in water until mush and reduced.
add zest and juice
simmer until thickened

Directions

To make balsamic glaze:

Place one cup of 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 Cranberry sauce. Sprinkle chopped walnuts, if using, and drizzle balsamic glaze over assembled crostini. Embellish with mint leaves or arugula.