Prosciutto Apple & Brie Crostini
FAQ
Can I make these ahead of time?
You can prep everything in advance, but assemble just before serving so the crostini stays crisp.
Which finish is better, honey or balsamic glaze?
Honey gives a softer, rounded sweetness. Balsamic glaze adds tang and depth. Both work, it just depends on the vibe you want.
What apple works best?
Honeycrisp for sweet crunch or Granny Smith for a sharper contrast.
Can I skip the finishing drizzle?
Yes, they still taste great without it. The drizzle just enhances the balance.
Chef’s Tips
- Slice apples thin so they layer neatly and stay balanced on the crostini.
- Don’t overload, these work best as clean, balanced bites.
- Assemble right before serving so the bread stays crisp.
- Optional finish: honey for soft sweetness or balsamic glaze for tangy depth.
Prosciutto Apple & Brie Crostini
These Prosciutto, Apple & Brie Crostini are an easy little appetizer that feels a bit fancy without any real effort. Crisp baguette, creamy brie, salty prosciutto, and fresh apple come together in one perfect bite. A touch of grainy mustard and a drizzle of honey or balsamic glaze finish them off. Simple, balanced, and a perfect crowd-pleaser.
Ingredients
- 1 baguette sliced into 15–20 rounds
- Brie or Camembert / Caprice des Dieux, sliced evenly
- 8-10 slices prosciutto halved
- 1 Honeycrisp or Granny Smith apple thinly sliced
- Grainy mustard ¼–½ tsp per crostini
- Freshly ground black pepper to taste
- Optional: Fresh basil leaves for garnish
- Optional: light drizzle of honey or balsamic glaze to finish
Instructions
- Preheat oven to 350°F (175°C).
- Arrange baguette slices on a baking sheet and toast for 5–7 minutes until lightly golden and crisp.
- Let cool slightly so the cheese softens instead of melting too quickly.
- Spread a thin layer of grainy mustard on each crostini.
- Top with brie, apple slices, basil, and prosciutto.
- Season lightly with black pepper.
- Finish with a light drizzle of honey OR balsamic glaze (optional) just before serving.
- Serve immediately while crisp and fresh.
Notes
- Best served fresh: once assembled, the bread will soften over time.
- Prep ahead: toast bread and slice all toppings separately.
- To prevent apple browning, toss slices lightly in lemon water, then pat dry.
- Optional: a quick 1–2 minute warm-up of just the bread adds extra crunch before assembling.
Storage / Leftovers
- Leftover ingredients work well in sandwiches or a quick salad
- Fridge (components only): up to 2 days
- Assembled crostini: not recommended for storage
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
