Unmold the cranberry sauce from the can, and slice into 1/4-inch-thick rounds. Trim the rounds into 1-inch squares.
Remove the outer rind from the wheel of Brie, leaving the top and bottom rind intact. Cut across into 3/4-inch-thick slices, then cut the slices into 1-inch pieces.
Put Brie squares on mini toasts and top with pieces of cranberry sauce, then wrap in prosciutto and secure with decorative toothpicks. Serve at room temperature.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!