Brie & Prosciutto Crostini with Balsamic Onion Jam

This elegant party bite comes together with little to no effort. Our sweet-and-tangy Balsamic Onion Jam delivers big flavor and is a perfect pairing with buttery brie, salty prosciutto, and fragrant rosemary. This crostini is best when eaten melty and fresh out of the oven, but you can easily toast your bread in advance for quick assembly as your guests are arriving.

One large baguette, sliced
½ inch thick on the bias
¼ cup extra-virgin olive oil, plus more for drizzling
One 16-ounce wheel brie cheese, sliced (to get thin ¼-inch thick slices of brie, it helps to slice it cold when it’s right out of the fridge)
¼-inch thick and cut into 2-to 3-inch lengths
4 to 6 ounces thinly sliced prosciutto
1 cup Terrapin Ridge Farms Balsamic Onion Jam
Fresh rosemary sprigs, for garnish
Flaky sea salt, for sprinkling (optional)

(Makes about 32 crostinis)


1. Position a rack 6-inches from the top of the oven and then preheat the oven to 400°F.Arrange the baguette slices on two large rimmed baking sheets. Brush all over with the olive oil. Bake, flipping once, until crisp, about 10 minutes.

2. Remove the crostini from the oven and turn the broiler on to HIGH.

3. Top each crostini with a slice of brie. One baking sheet at a time, place the crostini under the broiler and broil until the cheese is melty and the crostini is beginning to brown around the edges, about 1 minute. (Do not step away from your oven—this process will happen quickly!) Remove from the oven and repeat with the second baking sheet of crostini.

4. Top each crostini with a small ribbon of prosciutto and a dollop of the Balsamic Onion Jam. Transfer to large plates or a platter. Drizzle with olive oil and garnish with fresh rosemary leaves. Sprinkle with flaky sea salt, if desired, and serve right away.