Description
These Maple Crisp Brie Bites are elegant, bite-sized appetizers featuring crispy maple-butter brushed crostini topped with creamy triple cream brie, crunchy toasted pecans, crispy prosciutt shards, a delicate drizzle of maple syrup, and fresh thyme leaves. Perfect for entertaining, they balance sweet, salty, and savory flavors with contrasting textures for a sophisticated treat.
Ingredients
Crostini
- 26 – 30 slices good baguette (sourdough, ciabatta, etc), sliced 6mm / 0.25″ thick
- 50g / 3 1/2 tbsp unsalted butter
- 1/4 cup real maple syrup (not artificial flavored syrup; honey can be substituted)
- 1/4 tsp salt flakes (or 1/8 tsp cooking salt/kosher salt)
Toppings
- 6 slices prosciutt (or similar cured meats)
- 200g / 7 oz triple cream brie
- 1/4 cup pecans, lightly toasted and finely chopped (or other nuts)
- 2 tbsp maple syrup (for a tiny drizzle on each, optional)
- 1 tbsp fresh thyme leaves
Instructions
- Preheat Oven: Set your oven to 180°C/350°F (160°C fan-forced). Line two large trays with foil and then baking paper to prepare for the crostini and prosciutt.
- Make Maple Butter: Melt the unsalted butter in a saucepan over medium heat. Stir in the maple syrup and salt flakes. Allow the mixture to gently simmer for about 20 seconds, then remove from heat.
- Prepare Crostini: Brush or dab the maple butter evenly onto both sides of each baguette slice. Spread them out on one of the prepared trays.
- Prepare Prosciutt: Arrange the prosciutt slices on the other prepared tray, allowing them to overlap slightly as they will shrink considerably when cooked.
- Oven Cooking: Place both trays in the preheated oven. Bake the prosciutt for about 15 minutes until it becomes wrinkled and dark red in color.
- Finish Prosciutt: Remove the prosciutt tray at 15 minutes; transfer the cooked prosciutt slices to paper towels to drain excess fat. They will crisp as they cool. Break into shards to use as topping.
- Finish Crostini: After 15 minutes of baking, turn each crostini slice over and continue baking for another 5 minutes or until the edges are crisp but the cut faces remain lightly crisped, not fully dry. This helps the crostini remain crisp as they cool without becoming too hard.
- Cool Crostini: Remove crostini from the oven and cool for 10 minutes or until at room temperature to allow them to firm up to the perfect texture.
- Assemble Bites: Place a slice of triple cream brie on top of each crostini. Add a crispy prosciutt shard on top, sprinkle with chopped pecans, drizzle lightly with maple syrup if desired, and finish by scattering fresh thyme leaves over each bite.
- Serve: Arrange the assembled bites on a platter and serve immediately for best flavor and texture experience.
Notes
- The thickness of bread slices (6mm) is crucial to get the right crispiness without drying out.
- Using triple cream brie adds a rich, creamy texture that complements the sweet and salty toppings.
- Prosciutt crisps shrink significantly, so overlapping on the tray before baking is okay.
- Maple syrup drizzle on finished bites is optional but enhances the sweet-savory balance.
- Fresh thyme really elevates the flavor and should not be omitted.
- For a substitute to maple syrup, honey works but changes flavor slightly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
