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–+ servings

Prosciutto & Brie Crostini with Dried Apricots

Overhead view of a platter of Prosciutto & Brie Crostini with Dried Apricots next to a bottle of red wine.
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.
Big Flavors from a Tiny Kitchen - Ashley Covelli
5 from 6 votes
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Servings: 32 crostini
Course: Appetizers
Cuisine: Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients
  

  • 1 baguette sliced on the bias into ¼-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 ¼-inch thick
  • 10-12 dried apricots sliced into thirds
  • ¼ cup sliced almonds
  • ⅓ cup baby arugula
  • 2-4 tablespoons good quality extra-virgin olive oil for drizzling

Method
 

  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.

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