Cranberry Marmalade:
1/2 Cup Whole berry cranberry sauce
1/4 Cup Orange juice
1 tsp Orange zest

2 Pink grapefruit
12 Prosciutto slices
1 French baguette, cut into 1/2-inch thick slices
1/2 Cup Cream cheese
1 Tbsp Sugar


For the Cranberry Marmalade:

In a small bowl, combine cranberry sauce, orange marmalade, orange zest and salt to taste; stir until well combined. Set aside.

For the Toasts:

Slice off the top and bottom of each grapefruit. Cutting them top to bottom, cut away the peel and the white pith. Holding the grapefruit above a bowl to catch the juice, cut between the membranes to remove the sections. Wrap prosciutto slice around each grapefruit section. Set sections aside.

Preheat oven to 350 degrees. Place baguette slices on a baking sheet. Place in oven and bake until lightly toasted.

Spread cream cheese evenly on one side of each toast. Top each with 1 tsp. of the Cranberry Marmalade and 1 wrapped grapefruit section; sprinkle grapefruit with sugar, and serve.

Serving Size: 12 toasts

Notes: Can drizzle with honey instead of sugar if desired.