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I know, hot honey trend is too much and out dated but with habanero, it deserves an encore!

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Peach,Brie & Habanero Honey Crostini

By Nadia Aidi
I know, hot honey trend is too much and out dated but with habanero, it deserves an encore!


  • 1 ripe peach or 2, cut into thick slices
  • Brie, one slice per crostino
  • 1 baguette, sliced
  • 1 slice prosciutto per crostino
  • Olive oil for drizzling
  • 1 garlic clove
  • 1/4 c honey
  • 1/2 habanero, chopped, mine was pretty hot so I used half
  • Fresh tarragon
  • 1 lemon, zest
  • Salt/pepper to taste


  • Drizzle some olive oil on the bread slices, add salt & pepper. Bake at 400 for 10 minutes
  • Wrap each piece slice with prosciutto and set aside
  • Preheat a pan on medium for 2 min. Add in honey & habaneros. Cook for 1-2 min and turn off. Let it sit there
  • Slice the brie into rectangular slices
  • Rub each crostino with garlic, add a brie slice on top of each one and place in the oven for 1-2 min for it to slightly melt but not too much
  • Top each crostino with the peach wrapped in prosciutto, drizzle honey, zest the lemon, add tarragon & black pepper

Nutrition information is automatically calculated, so should only be used as an approximation.

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