These Cloudberry Prosciutto Brie Crostini are jam-packed with flavour and texture, and they are an excellent way to celebrate Labour Day and the (unofficial) beginning of fall.
Hello, nice people! I am super excited because of three reasons:
- These Cloudberry Prosciutto Brie Crostini;
- A short week for me (It’s my extra day off on Friday);
- A long weekend (It’s the holiday next Monday);
- Technically, it should be the 4th reason – another short week after the extended weekend.
As you see, there are a lot of reasons to be happy about. But let’s talk about this recipe now. Have you ever heard the name “cloudberries”? I was surprised to have found out the cloudberries are known as the “bakeapple berries” in Nova Scotia, so you might be familiar with these berries – but just going by a different name.
If you have never tried cloudberries, you should definitely try! I believe it’s not that easy to find fresh cloudberries, but you can easily find preserves either online or in the Ikea’s food department. These jams usually are quite expensive (around 7 to 10$ for a regular jar), but please find it and indulge yourself. The options on how to enjoy cloudberry jam are endless from pancakes and toasts to the cake’s filling. It’s hard to describe the flavour of the cloudberry, but I believe it has some subtle honey and herbaceous notes like thyme…but it’s always better to try it yourself!
As you know, I am a huge lover for sweet & savoury combinations, so I decided to use this jam on crostini. I paired it with salty prosciutto, rich brie, aromatic smoked cheddar, and refreshing thyme. We did love the way they turned very much! There was only one little thing I would have done differently – I would put twice less of the jam next time; ½ teaspoon or so is more than enough. After all, that is supposed to be a sweet, salty, and savoury appetizer, not a dessert, right?
But imagine this picture: sweet berry preserves, salty smoky prosciutto, strong smoked cheddar, rich and decadent melted brie, and aromatic fresh thyme… That’s a perfect situation for my liking.
What about you? Would you give a try this Cloudberry Prosciutto Brie Crostini?
Cheers for now and happy Labour Day!
Ingredients
- 7-10 slices of fresh baguette
- 4 to 5 tbsp. plain cream cheese
- 1/4 cup grated smoked cheddar
- about 1/4 cup of cloudberry jam
- few slices prosciutto (about 70 gr.) – torn into smaller slices
- about 70 gr.brie, broken into pieces
- fresh thyme
Instructions
- Preheat oven to about 170-175 degrees C (350 degrees F). Arrange the baguette onto a baking sheet. Place in the oven and toast for about 3 minutes. Remove.
- Spread a very thin layer of cream cheese.
- Place about 1/3 to 1/2 teaspoon of the cloudberry jam. Sprinkle with the smoked cheddar.
- Arrange a slice of the prosciutto and a piece of brie. Sprinkle with the thyme.
- Return to the oven for a few minutes to allow the cheeses to melt.
- Serve warm right away.
- Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Will have to have a look for cloudberry preserves when I’m next in Ikea Ben. We have a huge Ikea here in Glasgow so I’m pretty sure I’ll find this in the food section. Thanks for this tasty recipe and I hope you enjoy your long weekend and get some decent weather too!
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They’re known as bakeapples in Newfoundland, and any time I get a stash from a generous relative (because I don’t pick them myself!), I cherish them! Love making bakeapple jam. Now I want to pair them with prosciutto and brie! Love this Ben!
Leanne @ Crumb Top Baking recently posted…Dairy-Free Corn Chowder with Coconut Bacon
This sounds like an amazing appetizer or even a light dinner, Ben! I can’t say that I’ve had (or even seen) cloudberries, but I’ll have to look for the jam next time I’m near an Ikea. (Believe it or not, our closest Ikea is 2+ hours away. Ugh!) All the flavors here sound amazing…especially that little bit of smoked cheddar in there! But wait, no lavender?? Enjoy the long weekend, my friend!
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