Maple-Glazed Prosciutto and Cranberry Crostini

This crostini is a perfect blend of sweet and savory, celebrating Canadian flavors. Crispy baguette slices are topped with creamy Boursin cheese, salty prosciutto, and a decadent drizzle of maple syrup. The final touch of dried cranberries adds a festive red color and a delightful chewiness.

Meat & Poultry

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz Boursin cheese (Garlic & Fine Herbs flavor)
slices prosciutto, thinly sliced and halved
tablespoons pure maple syrup (Grade A Dark, Robust Taste)
tablespoon dried cranberries, finely chopped
Pinch of black pepper

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange on a baking sheet. Toast for 8 minutes
minutes until lightly golden and crisp.
Remove the crostini from the oven and let cool slightly. Spread a generous layer of Boursin cheese on each slice.
Top each crostini with a half
slice of prosciutto, arranging it artfully.
Drizzle the maple syrup evenly over the prosciutto and cheese.
Garnish with a sprinkle of chopped dried cranberries and a pinch of black pepper. Serve immediately.

Chef's Tip & Pairing

For a wine pairing, the sweetness of the maple and the saltiness of the prosciutto pair beautifully with a crisp, off-dry Riesling or a light-bodied, slightly chilled Beaujolais.

From the Tini Crostini Collection