Ingredients:
Makes 24 crostinis
1 loaf Italian bread
1/4 lb thinly sliced prosciutto
1 green apple
8 oz brie (small wheel)
Olive oil
Fresh ground salt and pepper
Honey
Heat oven to 425 degrees
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| All brie is not created equal. You want to make sure to get a good firm brie for baking - if it's too creamy the cheese will melt too quickly and run everywhere. The cheese connoisseur at Mariano's was able to point me in the right direction. I threw away the box and forgot the name of the brand...but it was a red box...that's all I got for ya. |
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| Find some good quality bread - crusty on the outside and soft and doughy inside. Cut around 24 slices (depending on your loaf) about 1/2 inch thick each. |
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| Spread onto baking sheet, drizzle with oil, salt and pepper (go easy on the salt). Tear the prosciutto into pieces so that they fit on your crostini. |
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| Cut the apples into thin slices, you want them to be thick enough to keep the flavor and the crisp texture but you don't want them to be too heavy and cumbersome to bite through. Place one slice (two slices for larger pieces of bread) on each crostini. |
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| Cut the wheel of brie in half. Slice the wheel so that you have long rectangular pieces of cheese, and slice each of those in half. You should have just enough rectangles to fit perfectly on each crostini. I know some people aren't a big fan of the brie rind, but it's important to keep it on to hold the shape of the cheese (not to mention enhancing the flavor). Drizzle honey on top of the crostinis and finish with fresh ground pepper (we don't need any more salt, the prosciutto and brie have enough of it naturally). |
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| Bake the crostinis in the oven for about 8 minutes or until cheese is soft/starting to melt. Serve warm and garnish with apple slices. |
Looking for more appetizer ideas? Try my Balsamic Fig with Goat Cheese Crostini - I served the two apps side by side at a recent party.
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