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Overhead view of a platter of Prosciutto & Brie Crostini with Dried Apricots next to a bottle of red wine.

Prosciutto & Brie Crostini with Dried Apricots

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 32 crostini 1x
  • Category: Appetizers
  • Method: Broiling
  • Cuisine: Italian

Description

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.


Scale

Ingredients

  • 1 baguette, sliced on the bias into 1/4-inch thick slices
  • 2 tablespoons olive oil
  • 12 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
  • 1012 dried apricots, sliced into thirds
  • 1/4 cup sliced almonds
  • 1/3 cup baby arugula
  • 24 tablespoons good quality extra-virgin olive oil, for drizzling

Instructions

  1. Preheat broiler to high.
  2. 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.
  3. While the bread is still warm, rub the cut side of a garlic clove all over one side of each piece of baguette.
  4. 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

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