Maple Crisp Brie Bites

Imagine turning a fancy cheese board into a perfect, bite-sized appetizer. That’s what these are all about! Crispy crostini, coated in a maple butter glaze, topped with creamy brie, crunchy prosciutto shards, toasted pecans, and a little sprinkle of fresh thyme. They are an elegant and impressive canapé that looks and tastes expensive, but is surprisingly affordable to make. These are perfect for parties because you can assemble them ahead of time and they hold up beautifully.

Instructions

1. 1

   Preheat your oven to 180°C / 350°F (160°C fan-forced). Line two large baking trays with foil, then with a layer of baking paper.

2. 2

   To make the maple butter, melt the unsalted butter in a small saucepan over medium heat. Add the maple syrup and salt flakes, stir until combined. Once the mixture comes to a gentle simmer, let it bubble for 20 seconds, then take it off the stove.

3. 3

   Use a brush to lightly coat both sides of each baguette slice with the maple butter. Arrange the slices in a single layer on one of the prepared baking trays.

4. 4

   On the second tray, lay out the prosciutto slices. They will shrink as they bake, so it’s fine if they overlap a little.

5. 5

   Place both trays in the preheated oven. After 15 minutes, remove the prosciutto. It should be shriveled and a darker red color. Transfer the prosciutto to a paper towel to drain the fat; it will become wonderfully crisp as it cools. Once cooled, break it into shards. Longer pieces look more impressive, but any size works!

6. 6

   Continue baking the crostini for another 5 minutes, or until the edges are golden and lightly crisp, but the center still has a slight chew. The crostini will continue to crisp up as it cools, so be careful not to overbake it and make it too hard.

7. 7

   Take the crostini out of the oven and let them cool for at least 10 minutes, or until they’ve reached room temperature.

8. 8

   To assemble, place one slice of brie on each piece of crostini. Stick a crispy prosciutto shard into the brie (or place it on top). Sprinkle with a pinch of finely chopped pecans, add a tiny drizzle of maple syrup if you like, and finish with a few fresh thyme leaves.

9. 9

   Arrange the assembled bites on a platter and serve immediately. They are fantastic for any gathering!

Recipe Notes

• Baguette – For the best results, use a quality baguette with a chewy crumb and a nice, crunchy crust, like sourdough or ciabatta. Avoid the light, fluffy “French sticks” you sometimes find at the grocery store, as they are too soft and will fall apart with the toppings. However, if you find that crostini is generally too hard for your liking, these softer breads can be used—just toast them until they’re fully crisp; they will have a softer crunch that’s easier to eat. The exact number of slices will vary depending on the size of your baguette, but this recipe makes enough maple butter and brie for about 30 pieces.

• Prosciutto – Six thin slices are about 60g / 2oz, but the size and thickness can vary. You only need a small amount for each bite since prosciutto is quite salty, and remember it shrinks by about half when it bakes. You can also use other cured meats like pancetta or jamon, or even finely chopped, crispy salami or bacon.

• Triple Cream Brie – Triple cream brie is extra creamy and gets wonderfully gooey when it’s at room temperature. The best way to slice it is when it’s cold from the fridge, as it will be much firmer. Once sliced, you can let it come to room temperature on the crostini. Any type of brie or camembert works well, or you could try a bolder flavor like a soft blue cheese.

• Make Ahead and Storage – One of the best things about this recipe is how well it holds up. You can assemble these and take them with you to a party. For the best result, it’s a good idea to add the final drizzle of maple syrup just before serving if you can. If you need to store them for a short time, just cover them loosely or place them in a container so the surface of the brie doesn’t dry out. The baked crostini on their own will keep for 2 to 3 days in an airtight container in your pantry.