2 slices prosciutto
1 tablespoon olive oil
Brie cheese, cut into slices to fit the bread (about 100 grams)
1 to 2 tablespoons pomegranate seeds
3 clementine, peeled, segments removed and sliced in half
2 to 3 tablespoons balsamic glaze
Preheat oven to 190oC
Line a baking tray with greaseproof paper and lay over the prosciutto. Bake 5 to 6 minutes, until prosciutto is crisp.
Remove from the oven and allow to cool. Next, break into pieces small enough to fit on the bread.
Place the bruschetta onto the baking tray and brush with olive oil. Bake 8 to 10 minutes, until the slices are golden brown with some crunch.
Remove from the oven and top each piece of bread with a slice of Brie. Put back into the oven and bake for a few minutes, until cheese begins to melt and bubble.
Top the slices with pomegranate, clementine slices, prosciutto and a couple of rocket leaves. Drizzle with balsamic glaze.
Serve and enjoy!