Bruschetta with Camembert, Prosciutto & Chilli Honey
Artist : Alto
A quick and elegant dinner party canapé or starter, the flavours atop the bruschetta pair beautifully with Alto Cabernet Sauvignon Rosé.
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A quick and elegant dinner party canapé or starter, the flavours atop the bruschetta pair beautifully with Alto Cabernet Sauvignon Rosé.
4-6
10 minutes
15 minutes
A quick and elegant dinner party canapé or starter, the flavours atop the bruschetta pair beautifully with Alto Cabernet Sauvignon Rosé.
1 sourdough baguette, sliced into rounds
1 large garlic clove, peeled
1 x 125g wheel of Camembert, thinly sliced
8 to 10 slices of prosciutto or Parma ham
150ml honey
15ml dried chilli flakes
Fresh thyme, to serve
Olive oil & flaky sea salt
Preheat the oven to 180°C and line a baking sheet with foil.
Arrange the baguette slices across the sheet and drizzle with olive oil. Bake in the preheated oven for 10 minutes or until lightly toasted.
While still warm, rub the garlic clove over each slice and season with a little flaky salt.
Top each bruschetta with a slice of Camembert and put the baking sheet under the oven’s hot grill for 5 minutes or until the cheese is gently melted and oozy.
Meanwhile, heat up the honey on the stove until bubbling. Add in the dried chilli flakes and leave to infuse. Remove from the oven and top each slice with ribbons of prosciutto.
Transfer the bruschetta to a serving platter and drizzle over the hot chilli honey, topping each slice with a small sprig of thyme.
Serve immediately with the Alto Cabernet Sauvignon Rosé 2024.
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