Sourdough Crostini with Brie, Rosemary Sandwich Prosciutto & Rosemary-Infused Honey
1 cup honey
¼ cup chopped fresh rosemary
1 teaspoon fresh cracked black pepper
18 slices sourdough baguette
12 ounces Brie cheese, softened
18 slices Pre-Sliced Rosemary Sandwich Prosciutto
Rosemary-Infused Honey: Heat all ingredients in a saucepan over low heat until hot and fragrant, about 10 minutes. Cool; refrigerate in an airtight container up to 1 week. Makes about 1 cup.
For serving, toast 3 baguette slices on a quarter sheet tray at 450°F until golden brown, about 5 minutes. Top baguette slices with 2/3 ounce Brie cheese and 1 slice Rosemary Sandwich Prosciutto; drizzle each slice with 1 teaspoon Rosemary-Infused Honey.