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Keeping it simple today with this mouth wateringly delicious, Crispy Prosciutto, Asparagus, and Brie Toast. Toasted ciabatta bread, layered with melty Brie, roasted garlicky asparagus, and crispy prosciutto. Finish each piece of toast with a drizzle of sweet and spicy honey for a fresh take on “fancy toast”, aka…crostini. A great recipe to serve for a Mother’s Day brunch, as a simple appetizer, for lunch, or even a light dinner. Meaning, also perfect for entertaining.
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This is the time of year when I almost always feel the need to switch things up. I hate to talk about the weather…but it’s snowing here again, like possibly a couple or more. All I will say is that this has me craving fresh flavors and spring food more than ever. And since I really didn’t feel like making yet another dinner recipe, or yet another dessert (don’t worry, both are still on the agenda for later this week), I decided to go the appetizer route.
I say this every single time I share a new appetizer with you guys, but it’s rare that I share appetizers. Most of the time I really love giving you all easy dinners that you can make that very same day, in your own homes. I realize this is what most of you are looking for day in and day out. BUT we need a few appetizer recipes too. Especially with upcoming Mother’s Day, and the late spring and summer entertaining season that is quickly approaching.
So yes, we need easy and delicious appetizers too, and today I have a GOOD one.
Not going to lie, it took me a long while to decide on this recipe. But as soon as I actually began the process of creating this fancy toast, I knew it was the right move. When I’m feeling unsure of things, and my confidence levels are LOW, I have the hardest time making any kind of decision. I realize this was not a big decision by any means. But I really do try so hard to only share the very best ideas and recipes with you guys. And a lot of the time, I can really end up over thinking things.
Point is, sometimes it’s best to just dive in and start something instead of wasting time over thinking. If only I could tell myself this in the moment. I’d save so much time!
Anyway, moving onto the details! This is a three-part process.
Part 1: roast the asparagus. I like to use a touch of olive oil, a good amount of garlic, and a pinch of salt. SIMPLE because we have other flavors that soon will be added. Like the prosciutto. It’s salty, savory, and personally I like it best when it’s extra crispy. Drape the prosciutto over the asparagus so that both can cook at the very same time.
How about that…killing two birds with one stone, you know?
Sidenote. I’ll never understand the whole “killing two birds with one stone” thing. It’s weird. And why would we ever be killing birds? I just don’t get it.
Part 2: make the melted brie toast. Yup, melted brie toast. So toasted bread with Brie melted all over top. I mean, this alone is so good. I could have stopped with the brie toast, but you know…
Part 3: the hot honey. Yes, we needed a “drizzle”, and it needed to be spicy honey. Because nothing goes better with brie than honey. Promise.
Now, all that’s left is to put this all together. Top the melted brie toast with the garlicky roasted asparagus and prosciutto. Drizzle with the honey and top with herbs. Serve and enjoy!
Simple, pretty, addicting…yep, I pretty much summed up this recipe up in three words.
If you make this crispy prosciutto, asparagus, and brie toast, 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 also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Prosciutto, Asparagus, and Brie Toast.
Ingredients
- 6 tablespoons extra virgin olive oil
- 1 large bunch thin asparagus, ends trimmed
- 3 cloves garlic, minced or grated
- kosher salt and black pepper
- 3 ounces thinly sliced prosciutto, torn
- 1 loaf ciabatta bread, or any crusty bread, sliced
- 1 8 ounce brie wheel, sliced into 12 slices
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 pinch crushed red pepper flakes
- fresh basil leaves and thyme, for serving
Instructions
- 1. Preheat the oven to 425 degrees F.2. On a baking sheet, toss the asparagus and garlic with 4 tablespoons olive oil and a pinch of salt and pepper. Arrange in a single layer. Drape the prosciutto over the asparagus. Transfer to the oven and roast for 15 -20 minutes, or until the asparagus is lightly charred and the prosciutto crisp. Remove from the oven. 3. On a separate baking sheet, drizzle the remaining 2 tablespoons olive oil over the sliced bread. Transfer to the oven and cook 5 minutes. Then flip the bread and add a slice of brie to each. Return to the oven and cook 5 more minutes or until the brie is melted. 4. Meanwhile, make the spicy honey. Mix together the honey, vinegar, and crushed red pepper flakes. 5. To serve, arrange the brie toast on a serving plate. Top each toast with asparagus and prosciutto. Drizzle over the spicy honey, and top with fresh thyme, basil, and salt. Serve.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
You can “Feed 2 birds with 1 seed” 🤗
I made this as a side dish with your brown butter pesto spinach lasagna, and WOW it was so delicious! The prosciutto and spicy honey really made the asparagus taste great! So many unique flavors. I can’t wait to make this again!
Thanks so much, Rachel! So glad to hear this recipe turned out well for you! Thanks for giving it a try! XxT
This is a fair bit of work, esp.when you have other appetizers to prepare but it tasted good. All oven temperatures vary, so you need to keep an eye on the bread as it can get a dark brown very quickly.
Thanks so much for giving the recipe a try! xTieghan
The most amazing combination. Thank you so much. Blown away. Wow.
Thank you so much! xTieghan
This looks absolutely delicious! Thank you for sharing!
Thank you so much Suzanne! xTieghan
We LOVE these–having them again tonight! You have such a knack for the alchemy of flavors. I have mad love for that, Tieghan!
Thank you so much Ann! xTieghan
I made this today for lunch. So good. My husband said it was a 10
Wow so amazing! Thank you so much Jenny! xTieghan
“Killing two birds with one stone” goes waaaay back. It refers to hunting with a slingshot. So if the hunter could nab dinner with one stone he got to go home sooner…..thus signifying efficiency. And hey! A bird in the hand is worth two in the bush…or pot or something like that….signifying one should be grateful for what they have in the moment. And I must say that Yes the Human Race has some very unique phrases….. many that date back to Biblical times. However, I had to laugh when you questioned why one would be killing birds…..Chickens are Birds!
Wow too cool! Thank you so much Tiffany! xTieghan
Wow. We made this tonight, & it is SO delicious! It is so flavorful. The local asparagus in season is just perfect right now so we were excited to use it for this recipe. We followed the recipe exactly except used just a sourdough bread. Such an incredible combination of flavors! We are already planning when we can make it again because it was absolutely amazing!
Thank you so much Laura! I am so glad you loved this recipe! xTieghan
Made this last night and declared it the best thing (almost) I’ve ever eaten. My husband agreed!! Fabulous flavors! Thank you for you wonderful recipes, but especially for this one!
Thank you Elaine! xTieghan
How interesting! Definitely trying it out for my next girls meet up
YES! I hope you all love this! Thank you Dhanya! xTieghan
Perfect spring appetizer idea! Love that drizzle of honey too!
Thank you so much Laura! xTieghan
We LOVED this for dinner tonight! The asparagus + brie + prosciutto combination was so yummy and rich, but then with that lip-smacking spicy honey drizzle? Holy cow. Sublime.
Hi Ann! I am so glad you loved this recipe so much! Thank you! xTieghan
I prefer eating ‘apps’ (with a salad or soup), especially for lunch. This recipe is amazing! I used a bit of my favorite (local) Wisconsin cheese as well; Sartori Olive Oil-Rosemary Asiago. (IMHO, It brings out the best in asparagus.) This was delicious and so easy!
Thank you Kathy! I am so glad you loved this, thank you for making this! xTieghan
Thank you for the appy recipe / guests invited in a few weeks for supper and I was going to make your Naan with hummus – but this may be better especially if I make homemade bread. Or maybe our this in the Naan folded over.
Thank you so much Beddie! And yes homemade bread or naan… this would so so amazing! xTieghan