Ingredients:

  • 12 slices Prosciutto di Parma, thinly sliced
  • 12 Medjool dates, pitted
  • 4 oz goat cheese
  • 2 tbsp hot honey
  • 1 French baguette, sliced into 1/2 inch rounds
  • 8 oz triple cream brie, sliced into wedges
  • 1/2 cup whole berry cranberry sauce
  • Fresh rosemary sprigs for garnish
  • 8 oz feta cheese, block form in brine
  • 1/2 cup full fat Greek yogurt
  • 1 clove garlic, minced
  • 1 tsp lemon zest

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Pit the Medjool dates by making a small lengthwise slit. Slice the baguette at a diagonal.
  2. Fill each date with approximately 1 teaspoon of goat cheese. Wrap each date with a half-strip of prosciutto, ensuring the seam is on the bottom. Place on the baking sheet.
  3. Arrange the baguette slices on the same tray and top each with a wedge of brie cheese.
  4. Roast in the oven for 10 to 12 minutes until the prosciutto is crispy and the brie is molten and slumped.
  5. Prepare the whipped feta by blending the feta, Greek yogurt, minced garlic, and lemon zest in a food processor until smooth.
  6. Remove the tray from the oven. Immediately drizzle hot honey over the prosciutto dates and top the brie crostini with a dollop of cranberry sauce and rosemary.