France meets Italy in this simple prosciutto & brie crostini recipe that packs a flavorful, sweet-and-salty punch. With only a handful of ingredients, they’re perfect party bites for entertaining that are easy enough to make last minute.
- 1 baguette, sliced on the bias into 1/4-inch thick slices
- 2 tablespoons olive oil
- 1–2 cloves garlic, root ends trimmed off
- 1 (3 ounce) package prosciutto
- 1 (4 ounce) wheel brie cheese (I used a goat milk variety), at room temperature, sliced about 1/4-inch thick
- 10–12 dried apricots, sliced into thirds
- 1/4 cup sliced almonds
- 1/3 cup baby arugula
- 2–4 tablespoons good quality extra-virgin olive oil, for drizzling
- Preheat broiler to high.
- Place baguette slices on a baking sheet and drizzle lightly with olive oil, flipping slices and rubbing them around a bit to get oil on both sides. Broil until golden brown, about 3-5 minutes, then flip and broil for another minute or 2, until golden brown. You may need to do this in 2 batches if using the full baguette.
- While the bread is still warm, rub the cut side of a garlic clove all over one side of each piece of baguette.
- Transfer toasted baguette slices to a serving platter. Tear prosciutto into smaller pieces and divide evenly between the pieces of bread. Top each with a slice of brie, a few slices of apricot, a sprinkle of sliced almonds, and a couple of arugula leaves. Drizzle crostini with extra-virgin olive oil and serve.
Keywords: crostini, goat brie, prosciutto, party food