Crostini with Brie, Soppressata and Pepper Jelly

We’ve all seen or had the brie in puff pastry served with a tart/tangy jam (I prefer a good currant jam!). Today I played with a new appetizer – crostini with brie, soppressata and pepper jelly. This combination works as either just brie and pepper jelly (similar to the original that inspired this effort) or with the added soppressata. The addition of the soppressata gave the appetizer some heartiness and the salty, peppery soppressata complimented the creamy, tangy brie and spicy, sweet pepper jelly for a more complete taste experience. Just think, here is a new twist on a standard – just in time for holiday parties!

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Prep time: 10 mins

Cook time: 4 mins

Total time: 14 mins

Serves: 16

Ingredients

½ fresh baguette
1 6 oz brie log
1 9 oz soppressata log
1 10 oz jar of pepper jelly

Instructions

Place the top rack in the oven to the middle position.
Preheat the oven on the Low broil setting.
Slice the baguette diagonally about ½ inch thick.
Slice the brie log diagonally about ¼ inch thick.
Slice the soppressata diagonally about ¼ inch thick, then halve each slice.
Place the slices of baguette onto a baking sheet and top each with a slice of brie.
Place under the broiler for 2 minutes, spinning 180 degrees halfway through.
Remove from the oven and top each slice with the soppressata.
Return the crostini to the oven for 1 minute.
Remove and top each slice with 1 - 2 tsp of pepper jelly, spread across the length of the soppressata.
Return to the oven for 30 seconds to 1 minute until the jelly bubbles slightly.
Remove to a serving tray, add grapes and or olives as a garnish.

Notes

You could remove the soppressata from half the crostini for meat free versions or use different jellies to create multiple flavor pairings within the same batch of appetizers. Let your creativity run free and experiment - just be sure to eat your mistakes!

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