prosciutto crostini

with pickled cherries

  • 3 cups (450g) frozen pitted cherries
  • 1 teaspoon juniper berries, lightly crushed
  • ¾ cup (180ml) balsamic vinegar
  • ¼ cup (60g) firmly packed brown sugar
  • sea salt and cracked black pepper
  • 8 slices ciabatta or baguette
  • extra virgin olive oil, for brushing
  • 150g triple cream brie, sliced into 8 pieces
  • 8 slices prosciutto
  1. Place the cherries, juniper, balsamic, brown sugar, salt and pepper in a medium frying pan over high heat and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes or until the cherries are soft and the liquid is syrupy. Set aside.
  2. Preheat a char-grill pan over medium heat.Brush the bread slices with oil and cook for 2 minutes each side or until charred.
  3. To assemble, spoon the pickled cherries onto the charred bread and top with a slice each of brie and prosciutto. Serves 4

TIP
Store the pickled cherries in an airtight container in the refrigerator for up to 3 weeks. 

This recipe is from Donna’s new series donna hay christmas, exclusive to Disney+

CLICK HERE TO WATCH

Photography: Con Poulos

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Robyn Ireland

Loved this on the the coldest Michigan Christmas Eve what a way to enjoy the cherries I grew up with in the midst of a blizzard!!

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