Cranberry, Brie and Prosciutto Crostini with Balsamic Glaze

These were first made for Thanksgiving 2016.  It was an amazing appetizer, especially the balsamic glaze.

To make the balsamic glaze:

1 c. balsamic vinegar 

2 Tbsp. brown sugar

Place the vinegar and brown sugar in a heavy-bottomed 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 the crostini:

1 baguette

1/4 c. olive oil

1 round of brie cheese

1 pkg. prosciutto

cranberry sauce

1/4 c. chopped walnuts, optional

Cut baguette into one-third inch slices, on a bias.  Lightly coat with olive oil and bake for 8 minutes at 375 degrees until lightly toasted.  Slice brie into thin strips and place on bread.  Top with prosciutto and a generous teaspoon of cranberry sauce.  Sprinkle with walnuts, drizzle with glaze and embellish with mint leaves or arugula.

An alternate balsamic glaze:

16 oz. balsamic vinegar

1/2 c. sugar

pinch of salt