Prosciutto, Brie and Arugula Bruschetta
This Prosciutto Brie and Arugula Bruschetta is the perfect party appetizer any time of the year. Super delish and ready in just 15 minutes!
- 6 slices baguette fresh
- 200 g brie sliced and rind removed
- 6 slices prosciutto dry-cured ham
- 5 tbsp. olive oil extra virgin
- handful fresh arugula leaves
- 2 tbsp. pine nuts toasted (optional)
Balsamic Vinaigrette (optional)
- ¼ cup olive oil extra virgin
- 2 tbsp. balsamic vinegar
Preheat the oven to 200°C (400F) and line a medium-sized baking sheet with baking paper.
Slice baguette diagonally to cut 6 slices each ¼" thick. Brush each slice with olive oil on one side only.
Heat a small pan or skillet on medium-high heat. Place each baguette slice, oiled-side facing down, and toast 1-2 minutes until fragrant and slightly golden brown at the bottom. Transfer bread to baking sheet, toasted side facing up.
Remove brie rind and thinly slice cheese. Place 1-2 slices of cheese on each toasted baguette slice. You'll need to cover each bread piece with brie.
Bake in a preheated oven for 3-5 minutes until brie just starts to melt. Remove from oven and allow to cool slightly. Top with sliced prosciutto, fresh arugula leaves, and toasted pine nuts (optional). Drizzle with olive oil or balsamic vinaigrette (see below).
To Make Balsamic Vinaigrette: Simply mix olive oil and balsamic vinegar in a glass bowl and drizzle over bruschetta.
Calories: 457kcal | Carbohydrates: 18g | Protein: 11g | Fat: 38g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 460mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg