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Baked Brie Crostini with Crispy Prosciutto. Keeping it simple today with one of my go-to appetizers, melty Brie crostini! Layered with fig jam, crispy prosciutto, and buttery, creamy Brie, then finished off with a drizzle of sweet honey. These crostini are a great recipe to serve for a Mother’s Day brunch or as a simple appetizer.
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:
Pull Apart Street Corn Dip Sliders
Tomato, Peach, and Burrata Salad
Pesto Peach Chicken in White Wine with Burrata
Marinated Goat Cheese Strawberry Crostini
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!
Baked Brie Crostini with Crispy Prosciutto
Servings: 8
Calories Per Serving: 278 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 ounces thinly sliced prosciutto
- 1 loaf ciabatta or French bread, sliced
- extra virgin olive oil, for drizzling
- 2 tablespoons fig jam/preserves
- 8 ounces creamy Brie, sliced
- honey, for serving
- fresh basil leaves and thyme, for serving
Instructions
- 1. Preheat the oven to 400 degrees F.2. Arrange the prosciutto on a baking sheet, bake until crispy, 8-10 minutes. 3. On a separate baking sheet, drizzle olive oil over the sliced bread. Bake 5 minutes. Spread each piece with fig preserves, then add a slice of prosciutto and brie to each. Bake 8-10 minutes, until the cheese is melted.4. Serve the crostini drizzled with olive oil, sea salt, and fresh thyme or basil.
I’m going to make this tonight! I have some hot honey or would that not work well with this recipe? Looking forward to trying this!
Hi there! Yes, that would totally work fine! 🙂 xT
Awesome, simple recipe, but my only gripe is why does everyone leave the rind on their brie? It pulls me right out of my ooey gooey cheesy bliss. Always cut it all off, and I mean allllll of it. Don’t get cheap and lazy, do it right.
But with that change, this is decadent simplicity for sure.
Thank you so so much for trying out the recipe! Have an amazing week! 🙂 xT
Very good.
Hi Chrissy,
Happy Monday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
I swear I could live on this the rest of my life! It is fabulous! Thank you for such an wonderful, easy, delicious recipe!!
Hey Sheri,
Happy Sunday!! So glad to hear you enjoyed this recipe, thanks a lot for making it and your review! xT
Absolutely delicious! I made this last night as a side dish for our dinner and it was a huge hit. The fig jam addition was perfection! Many thanks, Tieghan, for one more (of many) great recipes that I’ll be making again and again.
Thanks so much Lynn!! I am thrilled to hear that you enjoyed this recipe! Thanks for making it! Happy Tuesday! xT
Saw this recipe and knew I had to try it. Big hit with my guests. Thought I had fig jam but didn’t so a last minute substitute was made. Will make again with the fig. Also took these ingredients and turned them into pizza toppings for our home pizza oven. Thumbs up there as well. Thanks!
Hey Heather,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
I love your recipes! Saw this one and thought it would be perfect for an appetizer for our early Mother’s Day celebration and I’m so glad I did! I drizzled the bread with olive oil and topped it all off with a light drizzle of honey and thyme and it was BOMB! (I debated not adding the honey but it really adds to the flavor! and the thyme is also a must!) Everyone loved it and devoured it! Thank you so much for a delicious quick and easy recipe!
Hi Lyndsey,
Perfect!! Love to hear that this recipe was enjoyed and thanks so much for making it! Happy Mother’s Day!💐
I’m always looking for quick, easy appetizers and this sounds great!
Question: could I cook the prosciutto ahead of time and could I toast the bread ahead of time and then right before people come could I assemble and then bake to melt the cheese – thoughts?
Hi Maria,
You could definitely do the prosciutto ahead of time, but I would wait to do everything else until you are ready to serve! Let me know if you have any other questions! xT
How many slices of bread? Also recipe says drizzle with olive oil but the description says drizzle with honey. Do you drizzle both?
Hi Leah,
You will need about 16 slices of bread! You can really drizzle with either:) Let me know if you have any other questions! xT
How many slices of cheese and bread? 8? 16? Thanks!
Hi Ann,
You’ll need about 16 slices of cheese and bread:) Please let me know if you have any other questions, I hope you love this recipe! xT