These prosciutto and brie crostini are a perfect appetizer. A thinly sliced baguette topped with fig preserves and melted brie, prosciutto, and arugula tossed in honey. Serve these at any of your favorite gatherings and watch them disappear.
You can never go wrong with prosciutto and brie crostini because they are so easy to make and taste amazing. When I need to bring food to any potluck, housewarming, or game night these are one of my favorite go-to recipes. The best part is that it takes 15 minutes, and you are good to go. They are perfect to throw together when you are short on time. Once you bring these around your friends and family they are going to a constant request.
In this recipe
One of the best parts of this recipe is that all of the ingredients are easy to find in the store and easy to whip up.
Brie: this is the star of the show and make sure that it is nice and cold before slicing.
Prosciutto: adds a nice smokey and salty flavor. You can also use sliced pancetta as well if you cannot locate prosciutto.
Baguette: this is my preferred bread for this recipe as it makes the most perfectly sized slices. However, in a pinch you can use any crusty loaf of bread.
Fig: compliments the brie and prosciutto to add a little sweetness.
Preparing the ingredients
It only takes a small amount of time but it will make the world of difference. The first is to slice the baguette on a bias. This will give you more surface area to work with for the preserves and brie. It is also good to slice the prosciutto into small strips. This will make it easier to bite into and through instead of one large slice that might come off in one bite. This way you well have a nice bite every time.
Chilling the brie
 One of my favorite little tricks is to pop the brie into the freezer for no more than 30 minutes before slicing. Since brie is such a soft cheese if you slice it right out of the refrigerator you might not get nice clean slices the closer you get to the middle. By freezing it for the short period of time it will get firm enough to slice through cleanly and evenly.Â
Making the prosciutto and brie crostini
Once you have tossed the arugula in the oil and honey you are ready to get started. I like to leave the oven door cracked with I make these as they only need a minute or two to so it is easy to keep an eye out with a cracked oven door. Also, too long will let the brie melt down the side and pool on the sheet pan. Then top with the prosciutto and arugula. While you can store these later if you have leftovers, they are best enjoyed the same day. Â
Looking for other crostini recipes?
Prosciutto and Brie Crostini
Equipment
- Lined sheet pan
- Mixing Bowl
Ingredients
- 1 French baguette sliced on a bias into 12 slices
- 8 ounces brie cold, sliced into 12 pieces
- 6 ounces prosciutto cut into 2 inch thin strips
- 1 cup arugula
- ¼ cup fig preserves
- ½ tablespoon honey
- ½ tablespoon olive oil
Instructions
- Preheat the oven to broil or grill.
- Place the slices of baguette on the lined sheet pan then top with 1 teaspoon of the fig preserves and top with a slice of brie.
- In a mixing bowl combine the honey and olive oil and stir to mix well. Add the arugula and toss to coat. Set aside.
- Place in the oven for 1-2 minutes or until the cheese starts melting. Then remove from the oven.
- Top the crostini with the prosciutto and then the arugula.
Nutrition
