How to make Bruschetta with Date Cream, Brie & Prosciutto

• If needed, preheat the oven for baking the ciabatta according to the instructions on the package.
• Remove the seeds from the dates and cut the dates in half for easier processing.
• Add the cream cheese, crème fraîche, dates, and maple syrup to a bowl and mix well until the mixture is smooth.
• Cut the brie in slices that are roughly the diameter of your bread in width and about one centimeter (or just a little under half an inch) thick. Set aside in the fridge so that it doesn’t all melt and stick together.
• Cut off the ends of the ciabatta. Then proceed to cut the ciabatta crosswise, in slices of about 3 centimeters (or about an inch).
• Drizzle some olive oil over one side of your ciabatta slices before putting them on the grill. Grill a couple at a time until they are nice and crispy and have grill marks on them.
• Grab your clove of garlic and trim off the root. Crush the garlic with a knife and peel off the outer layer. Cut the clove in half, lengthwise.
• Rub the toasted ciabatta with the inner part of the raw garlic.
• Spread a somewhat thin layer of the date cream on the toasted ciabatta.
• Lay a slice of brie on top of the date cream layer.
• Take a slice of prosciutto and cut it in half, crosswise. Casually fold the pieces of prosciutto to create some depth and place them on top of the brie.
• Finish off with a generous amount of ground black pepper. Enjoy & try not to keep them all to yourself!