Cranberry, Brie & Prosciutto Crostini

Ingredients

• 4 Gluten Freedom Sourdough Long Rolls
• 1 pack of prosciutto
• Cranberry jelly
• 1 Brie or camembert cheese
• Olive oil
• Salt & pepper to season
• Herb sprigs to garnish

Instructions

1. Preheat your oven to 180°C and prepare the long rolls by slicing the Gluten Freedom Sourdough Long Rolls into 1/2 inch thick slices. Place the slices on a baking sheet and brush each slice lightly with olive oil on one side. Place the baking sheet in the preheated oven and toast the bread for about 5-7 minutes or until they are golden and crispy.
2. While the long rolls are toasting, slice the Brie or Camembert cheese into slices. Once the long rolls are toasted take them out of the oven and let cool for a few minutes. On each slice, spread a small amount of cranberry jelly. Add a slice of Brie or Camembert on top of the cranberry jelly on each crostini. Place a folded slice of prosciutto on top of the cheese.
3. Season the crostini with a pinch of salt and pepper or to taste. Arrange them on a serving platter, garnish with some herb sprigs and enjoy immediately.