Cranberry, Brie & Thyme Crostini (Delicious Nov 2020)

Again, another idea pulled from Delicious Magazine's November 2020 issue. A bite-sized take on the ultimate Christmas 'Chomper': the cranberry and brie sandwich. I am a meat-lover, so I crispened some smoked pancetta and perched it proudly on top.

🥓 Makes 4 crostini

• cranberry sauce

• dried cranberries

• brie

• 4 slices smoked pancetta

• 4 sprigs thyme (to garnish)

• 4 sprigs lamb lettuce (to garnish)

• garlic

• salt & pepper

• extra-virgin olive oil

1. Preheat the oven to 180'C (fan).

2. Whilst heating up, cut your brie into 4 thin slices.

3. Once at temperature, put your pancetta onto a baking tray, and cook for approximately 10 minutes, until nice and crispy.

4. Toast your crostini.

5. Rub with raw garlic, a sprinkle of extra-virgin olive oil, and start building.

6. Put a very thin layer of cranberry sauce on the base.

7. Cut your 4 slices of brie in half, and place on the crostini.

8. Break your pancetta in half, and 'prop up' with the brie.

9. Decorate with a sprinkle of dried cranberries, thyme, and lambs lettuce.