Maple Crisp Brie Bites
Maple-butter crostini topped with brie, crisp prosciutto, pecans and fresh thyme make a savory, sweet bite to serve at a gathering.
By Cookin' KitchenUpdated
- Total: 35 minutes
- Makes: 30 pieces
Recipe
Maple Crisp Brie Bites
Maple-butter crostini topped with brie, crisp prosciutto, pecans and fresh thyme make a savory, sweet bite to serve at a gathering.
Cookin' · https://cookin.club/recipes/maple-crisp-brie-bites
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Makes
- 30 pieces
Ingredients
For 30 pieces
Crostini
Toppings
Equipment
- Oven
- Baking trays
- Saucepan
- Pastry brush
- Paper towels
- Platter
Instructions
Make the crostini and prosciutto
Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced). Line 2 large trays with foil, then baking paper.
Step 2: Melt the butter in a saucepan over medium heat. Add the maple syrup and salt, and stir. Once the mixture simmers, let it simmer gently for 20 seconds, then remove it from the heat.
Step 3: Brush or dab the maple butter on both sides of each piece of bread. Spread the bread on a tray.
Step 4: Place the prosciutto on the other tray; the slices can overlap slightly because they shrink as they cook.
Step 5: Put both trays in the oven.
Step 6: At the 15-minute mark, remove the prosciutto when it is wrinkled and dark red. Transfer it to paper towels to drain; it will crisp as it cools. Break it into shards.
Step 7: After 15 minutes, turn the crostini and return them to the oven for another 5 minutes, or until crisp at the edges and lightly crisp on the cut face but not crisp all the way through. They will crisp more as they cool.
Tip: Keep an eye on them so they don’t become too crisp.
Step 8: Remove the crostini from the oven and let them cool for 10 minutes, or until fully cooled to room temperature.
Assemble
Step 9: Place a slice of brie on each crostini. Add a crispy prosciutto shard, or place, pile or crumble it on top. Sprinkle with a pinch of pecans, drizzle with a tiny amount of maple syrup, then finish with a few thyme leaves.
Tip: If the brie is creamy and soft, slice it while cold from the refrigerator, before it gets smeary.
Step 10: Transfer the bites to a platter and serve.
Notes
For a softer crunch, use a soft-crumb baguette and assemble closer to serving. The baked crostini keep for 2 to 3 days in an airtight container at room temperature. If making the bites ahead, loosely cover them or place them in a container so the brie doesn’t dry out; add the maple drizzle closer to serving if you like.
Honey can replace the maple syrup in the crostini butter. Pancetta or jamón can stand in for prosciutto, and other nuts can replace the pecans. Camembert or another soft, spreadable cheese can replace the brie.
Nutrition per piece
- Calories
- 77 kcal
- Fat
- 5 g
- Saturated fat
- 2 g
- Carbohydrates
- 6 g
- Sugar
- 3 g
- Fiber
- 0.3 g
- Protein
- 2 g
- Sodium
- 116 mg
- Cholesterol
- 12 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These bite-size crostini pair maple butter with creamy brie, crisp prosciutto, toasted pecans and fresh thyme. They’re designed to be served at room temperature and can be assembled ahead.
Use a sturdy baguette, sourdough or ciabatta, sliced about 6 mm thick, so the crostini hold their toppings. Bake until crisp at the edges but not crisp all the way through; they firm up as they cool.
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