Sun-Dried tomato & Brie Bruschetta

  • Asturi Bruschetta Crisps (any flavor)
  • 8 oz. fresh Brie
  • 4 oz. Citterio Prosciutto, sliced in 1-inch strips
  • 1/2 jar Delallo Sun-Dried Tomato Bruschetta
  • 1/4 cup chopped chives

  1. Preheat oven to 350° F

  2. Top Crisps with Brie and arrange on a large baking sheet. Bake fo rabout 5 minutes, until cheese softens. Allot 1 slice of prosciutto and 3 slivers of tomato to top each Crisp.

  3. Serve sprinkled with chives.