I’ve been waiting to share this recipe for the longest time. Originally, I had the idea of an incredibly simple baked Brie crostini as an appetizer for Christmas Eve. But then, of course, Christmas Eve was here before I knew it. And while I did make these crostini, I wasn’t able to really test and photograph these as I usually would. Then the holidays were over and no one needed another baked brie recipe. But now? Now is a great time for baked Brie! Mother’s Day is only a couple of days away. I can say with full confidence that if you make these for Mom, you’ll quickly become her favorite child. Crostini topped with fig jam, crispy-salty prosciutto, and melty Brie hits every flavor and texture profile we love most. It’s simply impossible not to LOVE this recipe. My mom agrees, these crostini are one of her favorite apps I make, and they’re especially great for a celebration! I’m excited to make these yet again for Mom this Sunday. They’ll also be great for Memorial Day weekend and then Father’s days too!
Details
Both crostini and baked brie tend to be two very basic recipes. There’s really not anything fancy about either (they are yummy though). But when you combine the two apps together, you create an addictingly delicious appetizer! Here’s what you need: prosciutto, bread, olive oil, fig preserves or jam, creamy brie, fresh thyme or basil, and honey. Start with the prosciutto. I bake mine in the oven until crispy. To me, this is much easier than pan-frying. Now the bread. Personally, I love to use a loaf of ciabatta. French bread is traditional when making crostini, but we just love a crusty loaf of ciabatta (sometimes I’ll use a baguette). Simply slice, drizzle with olive oil, and then toast the bread up in the oven. During the summer months, I’m constantly grilling bread, so you could easily grill this too. It gives it a nice coloring, smoky flavor, and the perfect crunch. Next, spread the crostini with fig jam, add a slice of crispy prosciutto, and then add the brie. Bake until the brie is melty. Serve the crostini immediately, topped with fresh herbs, honey, and sea salt. The simplest, but an appetizer everyone really loves. I’ve already made this crostini multiple times. It’s going to be perfect for this Sunday and celebrating Mom! Looking for other spring/summer recipes? Here are some favorites: Peach Burrata Crostini Roasted Garlic Caprese Dip Pull Apart Street Corn Dip Sliders Tomato, Peach, and Burrata Salad Pesto Peach Chicken in White Wine with Burrata Marinated Goat Cheese Strawberry Crostini Mexican Street Corn Dip Lastly, if you make these Baked Brie Crostini with Crispy Prosciutto, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
