Brie Crostini Topped with Tomato Jam and Balsamic Syrup

Image
Brie Crostini Topped with Tomato Jam and Balsamic Syrup

This warm baked brie crostini will melt in your mouth. Topped with tomato jam and drizzled with balsamic syrup, it’s the perfect appetizer for the holiday season.

Image
Brie Crostini Topped with Tomato Jam and Balsamic Syrup
Image
Brie Crostini Topped with Tomato Jam and Balsamic Syrup
Image
Brie Crostini Topped with Tomato Jam and Balsamic Syrup
Servings
6 portions
For the Tomato Jam
  • 1 can Whole Peeled Tomatoes
  • 1 tbsp Domino® or C&H® Sugar
  • 4 tbsp Basil
For the Balsamic Syrup
  • 2 cups Balsamic Vinegar
  • 1/3 cup Domino® Or C&H® Sugar
For the Dish
  • 8 slice French Baguette
  • 2 tbsp Olive Oil
  • 1/4 cup Brie Cheese
  • 1/4 cup Watercress
Instructions

Step 1

To Make the tomato jam, combine the canned tomatoes, sugar and basil in a pot.  Bring to a simmer.  Break up the tomatoes with a spoon while stirring regularly until all of the water has evaporated from the mixture, then cool.

Step 2

To make the balsamic syrup, combine the vinegar and sugar in a pot and simmer until it reduces to ½ cup, then cool

Step 3

Top the baguette slices with a drizzle of olive oil and the brie cheese and bake in a 350 degree oven for 8 minutes until the bread is crispy and the cheese is melted.

Step 4

Place the baguettes on a plate, top each one with the tomato jam, a drizzle of balsamic syrup and the watercress