Cranberry, Brie and Prosciutto on Ciabatta with Balsamic Glaze

Looking for perfect starter recipe for Christmas lunch? What says 'It's Christmas' better than cranberry, brie and prosciutto? We have been having this starter for years and it's always such a great hit with our guests. So I thought that it was about time we shared our recipe with you to try yourself, or if you're just looking for some inspiration for a Christmas lunch starter. These could be made in smaller portions as a simple appetiser or a party snack. They are so super easy to make with a few ingredients and will certainly be polished off in a matter of minutes – that’s my kind of recipe.

To make these you'll need:

230 ml balsamic vinegar
115 ml of water
36g of brown sugar
1 ciabatta, cut into one third slices.
2 tbsp of olive oil
120g of prosciutto
200g brie cheese, thinly sliced
130g cranberry sauce
30g chopped walnuts (optional). 

1. Preheat the oven to 200℃/Gas Mark 4 and line a baking tray with baking parchment or a silicone liner.

2. For the balsamic glaze place balsamic vinegar, water and brown sugar into a pan and slowly simmer until it reaches a thickness of a glaze. Remove from the heat and allow to cool, stir frequently as the sauce will thicken as it cools. 

3. As the balsamic glaze is simmering, cut the ciabatta into one third inches slices at an angle. Lightly coat with olive oil, place on oven and bake for 2 minutes until lightly toasted. 

4. Slice the brie into thin strips and place on bread. Top with prosciutto and a generous teaspoon of cranberry sauce. Sprinkle chopped walnuts, if using, and drizzle balsamic glaze over assembled ciabatta. Serve immediately.