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An extreme close-up of a crispy prosciutto appetizer on a white platter. The prosciutto has ruffled, crisp edges and is glistening with a honey balsamic glaze, wrapped around creamy Boursin cheese. (Crispy Prosciutto Appetizer)

Crispy Prosciutto Appetizer with Boursin and Honey Balsamic Glaze

An elegant and easy Crispy Prosciutto Appetizer featuring Boursin cheese, toasted crostini, and a glistening honey balsamic glaze. This recipe delivers a perfect balance of crispy, creamy, sweet, and savory flavors, ideal for any party or gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 appetizers
Course: Appetizer, Starter
Cuisine: American, Italian-Inspired
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 French Baguette, sliced into 1/2-inch rounds
  • 1 tbsp (15ml) Olive Oil
  • 6 slices Prosciutto
  • 5.2 oz (150g) Boursin Garlic & Fine Herbs Cheese
  • 0.25 cup (60ml) Balsamic Vinegar
  • 2 tbsp (30ml) Honey
  • 1 sprig Fresh Rosemary for garnish
  • Coarse Black Pepper to taste, for garnish

Equipment

  • 1 Baking Sheet
  • 1 Small saucepan
  • Parchment Paper

Method
 

  1. Preheat oven to 400°F (200°C). Arrange baguette slices on a parchment-lined baking sheet, brush with olive oil, and bake for 6-8 minutes, flipping once, until golden-brown and crisp.
  2. Cut each prosciutto slice in half lengthwise. Place ~2 tsp of Boursin cheese at one end and wrap the prosciutto around it. Place seam-side down on the baking sheet.
  3. Bake the prosciutto wraps for 10-12 minutes, or until the edges are curled and perfectly crisped.
  4. While wraps are baking, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 3-5 minutes until the glaze thickens enough to coat the back of a spoon.
  5. Place one warm prosciutto wrap on each crostini. Drizzle with the honey balsamic glaze. Garnish with a sprinkle of coarse black pepper and fresh rosemary leaves before serving immediately.

Notes

Don't Overfill: Too much cheese will melt out before the prosciutto gets crispy.
Watch the Glaze Closely: It can burn quickly once it starts to thicken.
Serve Immediately: These are best when the prosciutto is at peak crispiness and the cheese is warm and creamy.