prosciutto crostini
with pickled cherries
- 3 cups (450g) frozen pitted cherries
- 1 teaspoon juniper berries, lightly crushed
- ¾ cup (180ml) balsamic vinegar
- ¼ cup (60g) firmly packed brown sugar
- sea salt and cracked black pepper
- 8 slices ciabatta or baguette
- extra virgin olive oil, for brushing
- 150g triple cream brie, sliced into 8 pieces
- 8 slices prosciutto
- Place the cherries, juniper, balsamic, brown sugar, salt and pepper in a medium frying pan over high heat and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes or until the cherries are soft and the liquid is syrupy. Set aside.
- Preheat a char-grill pan over medium heat.Brush the bread slices with oil and cook for 2 minutes each side or until charred.
- To assemble, spoon the pickled cherries onto the charred bread and top with a slice each of brie and prosciutto. Serves 4
TIP
Store the pickled cherries in an airtight container in the refrigerator for up to 3 weeks.
This recipe is from Donna’s new series donna hay christmas, exclusive to Disney+
CLICK HERE TO WATCH
Photography: Con Poulos
Robyn Ireland
Loved this on the the coldest Michigan Christmas Eve what a way to enjoy the cherries I grew up with in the midst of a blizzard!!
© DONNA HAY GROUP
