Grilled Spring Onion, Prosciutto & Brie Crostini
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 - 8 (½” slices) ciabatta bread
  • 2 rounds (16 ounces) brie cheese, cut into ⅓” thick slices
  • 4-8 slices prosciutto di parma, thinly sliced
  • 1 bunch spring onions, ends removed
  • ¼ cup black fig jam
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Kosher salt and fresh cracked black pepper, to taste
  • Balsamic glaze to garnish
  • Chef’s Note: An indoor oven and broiler will work perfectly fine if you do not own a bbq. Keep the oven door slightly ajar when placing the crostini under the broiler, and don’t forget to rotate the sheet pan halfway through.
Instructions
  1. For the Grilled Crostini: Preheat Bull grill on medium-high heat for 15 minutes. Brush 2 tablespoons oil on both sides of the ciabatta bread and season with salt and pepper. Place on hot grill, allowing grill marks to form on the surface of the bread, about 3 minutes. Turn the bread over, and finish until grill marks form, another 3 minutes. Remove the crostini from the grill. Set aside until time to assemble.
  2. For the Grilled Spring Onions: Preheat the Bull grill on medium-high heat for 15 minutes. Wash the onions, cut of wilted green ends and the root end of the onion. Brush with 4 tablespoons oil, balsamic vinegar and season with salt and pepper. Place on the hot grill and allow them to cook until grill marks form and slightly tender, about 6 minutes. Turn the onions over, and allow them to finish cooking, until completely tender and grill mark on both sides, another 6 minutes. Remove from the grill, roughly chop, mix with black fig jam, and set aside until time to assemble.
  3. For Crostini Assembly: Preheat the Bull Grill grill for 15 minutes using indirect heat, turning both outside burners onto high heat and leaving the center burners off. Place the grilled ciabatta bread on a sheet pan. Arrange the sliced cheese, in a single layer, over the surface of the bread, leaving edges of bread without cheese. Season with salt and pepper.
  4. Next place the grilled spring onion and black fig jam mix over the cheese.
  5. Finish with a layer of thinly sliced prosciutto.
  6. Place the sheet pan in the center of the grill, close the lid and bake for 4 minutes, with indirect heat.
  7. Using a towel, rotate the sheet pan, close the lid, and finish baking the crostini until the brie cheese starts to melt and the prosciutto starts to turn crispy. To serve, arrange the crostini on a decorative platter, drizzle with balsamic glaze and enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/easter-sunday-brunch/