Maple Crisp Brie Bites

5 from 15 votes

Recipe video above. Think of this as a cheeseboard turned into a canapé! Or, fancy cheese and crackers. :-)

Crisp maple-butter crostini topped with brie, prosciutto shards, toasted pecans and thyme, I think this is a fabulous low-cost way to make a platter of something a little special. :-) Excellent to take places, already assembled.

Prep Time15

Cook Time20

Course: Appetizer, canape, Finger Food, Party Food

Cuisine: Western

Keyword: Appetizers, Crostini, finger food

Servings: - 30 pieces

Calories: 77cal

Author: Nagi

Ingredients

26 - 30 slices good baguette (sourdough, ciabatta etc) , sliced 6mm / 0.25" thick (Note 1)

Maple butter:

50g / 3 1/2 tbsp unsalted butter
1/4 cup maple syrup , real, not artificial flavoured syrup (sub honey)
1/4 tsp salt flakes (or 1/8 tsp cooking salt / kosher salt)

Topping:

6 slices prosciutto or similar cured meats (Note 2)
200g / 7 oz triple cream brie , cut into 24 to 30 x 5mm slices while fridge cold then left to come to room temperature (or camembert or brie of choice) (Note 3)
1/4 cup pecans , lightly toasted, pretty finely chopped, or other nuts
2 tbsp maple syrup , for a tiny drizzle on each (optional)
1 tbsp fresh thyme leaves (really try to use this, it's so good!)

Cups - Metric

Instructions

ABBREVIATED RECIPE:

Simmer maple butter ingredients 20 seconds, brush on crostini, bake 20 min (turn at 15 min mark) at 180C/350F (160C fan), bake prosciutto 15 min at same time. Cool, top with brie, prosciutto shard, pecans, maple drizzle, thyme.

FULL RECIPE:

Preheat oven to 180°C/350°F (160°C fan-forced). Line 2 large trays with foil then baking paper.
Maple butter - Melt the butter in a saucepan over medium heat. Add the maple syrup and salt, stir. Once it comes to a simmer, let it simmer gently for 20 seconds then remove from the stove.
Brush/dab the maple butter on both sides of each piece of bread. Spread on a tray.
Prosciutto - Place the prosciutto on the other tray (they can overlap slightly, they shrink so much!).
Oven - Put both trays in the oven.
15 minute mark: remove the prosciutto, it should be wrinkled and dark red. Transfer to paper towels to drain the fat, it will crisp as it cools. Break into shards (long ones look impressive but any shape works).
20 minutes for crostini: turn the crostini after 15 minutes, then return to the oven for another 5 minutes or until crisp on the edges, lightly crisp on the cut face but not crisp all the way through - it will crisp more as it cools. If you take it too far, it can actually become too crisp!
Cool - Remove from the oven and let it cool for 10 minutes, or fully cool to room temperature.

Assemble:

Place a slice of brie on the crostini. Stick a crispy prosciutto shard in (or place/pile/crumble on top). Sprinkle with a pinch of pecans, drizzle with a tiny amount of maple, and lastly sprinkle with a few thyme leaves.
Transfer to platter and serve!

Notes

1. Baguette - Use a good baguette with irregular holes and chewy crumb and a good crunchy crust. Don't use the light-weight economical "French sticks" with a fluffy soft crumb, they aren't suitable for toppings like this (too fragile, they disintegrate).

CAVEAT - If you find crostini too hard and crispy for you, use French sticks or similar soft crumb breads (ie no hard crisp crust, crumb doesn't have big fat holes) toast until fully crispy, it is a softer crispiness that is easier to eat. Assemble closer to serving.

Exact number of slices is flexible, every baguette varies in size. You'll be limited by the maple butter and amount of brie (don't skimp on either!).

2. Prosciutto - 6 thin slices is about 60g/2oz, but thickness and size vary. You just need a little per bite (they’re salty!) and remember they shrink by half when baked. Pancetta or jamon work well too, or try finely chopped, crispy salami or bacon.

3. Triple cream brie - Extra creamy and naturally oozy from the extra cream. Slice while cold (firmer), then bring to room temp to soften - do this on the crostini if you like. Aussie tip: Coles brand triple cream brie is excellent value!

Any brie or camembert works, or go bold with blue or other soft, spreadable cheeses.

Make ahead - Holds up beautifully for hours so you can assemble and take places, though I like to drizzle maple on close to serving, if I can. Loosely cover or put in a container so the surface of the brie doesn't dry out. Baked crostini keeps 2 - 3 days in an airtight container, pantry not fridge.

Nutrition per piece. Now I don't feel so guilty - I expected it to be way higher! 😅

Nutrition