Savory, sweet and absolutely delicious, these easy prosciutto crostini with brie and pear are a must have appetizer on your holiday table or next gathering with friends. Crusty baguette, creamy brie, smoky prosciutto, sweet pear, arugula and finished with a balsamic glaze. So good!
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Why you'll love this recipe
- It's so easy to make! Toasted sliced baguette, creamy brie, sweet pear, smoky prosciutto, peppery arugula and finished with balsamic glaze. Absolutely delicious. If you love prosciutto as much as I do, check out my burrata prosciutto salad and melon caprese salad.
- These sweet and savory prosciutto crostini are perfect for a gathering appetizer. Whether it's a dinner with friends and family, Thanksgiving or Christmas, your guests will love these, I guarantee you!
Key Ingredients and variations
- Baguette: use a good quality baguette for the best taste. Ciabatta baguette would work great too.
- Olive oil: you need olive oil to brush the sliced baguette before toasting them into crostini.
- Brie: keep the brie refrigerated until ready to use as it'll be easier to slice when cold. I always keep the rim on as I love it, but if you don't enjoy it, feel free to cut it off. Could be replaced with burrata, camembert, gorgonzola (blue cheese) or other soft cheeses.
- Pear: make sure it's ripe but still firm enough to hold its shape. If you don't love pears, you can use apples instead. Or even fig jam.
- Prosciutto: smoky, salty and delicious. You can slice it or tear it in pieces with your hands.
- Arugula: I also use some microgreens, arugula is the perfect green for this recipe. It's peppery, a little spicy, perfect to offset the sweetness of these crostini.
- Balsamic glaze: adds some tanginess. You could use a little balsamic vinegar if you prefer.
How to make these prosciutto crostini Recipe
- Preheat the oven to 400° Fahrenheit.
Slice the baguette on an angle, about ½ inch thick.
Lay the slices on a large baking sheet, brush each side with olive oil. Bake for about 4-5 min, flip and bake for another 3-4 min.
- While the crostini are baking, slice the brie (about ¼ inch), prosciutto, and slice the pear thinly right before assembling.
- Crostini, then brie, pear, prosciutto, arugula and balsamic glaze.
More Recipes with Bread
If you love bread check these out!
Tips
- Try to use good quality ingredients for the best taste.
- Wait to slice the pear until right before assembling or they could brown a bit. It doesn't affect the taste at all if they do.
- Don't drizzle the balsamic glaze until right before serving.
- Try not to over bake the crostini if you don't want them to be a little hard. They can burn quickly too. They're perfect once the edges are just golden.
- Brie is easier to slice when it's cold, I recommend keeping it refrigerated until ready to slice.
Frequently Asked Questions
You can bake the bread and have all the ingredients prepared in advance, but I don't recommend assembling in advance. In fact, I recommend slicing the pear right before so they don't brown.
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Prosciutto Crostini with Brie and Pear
Equipment
- oven
- bread knife
- sharp knife
- basting brush optional
Ingredients
- 1 baguette
- 1-2 tablespoons olive oil
- 8 ounces brie
- 1 pear ripe
- 8 ounces prosciutto
- arugula or microgreens to taste
- balsamic glaze to taste
Instructions
- Preheat the oven to 400° Fahrenheit.
- Slice the baguette on an angle, about ½ inch thick, 15-20 crostini.
- Place the slices onto 1 layer on a large baking sheet. Brush a bit of olive oil on each slice, then flip each piece and repeat. Place in the preheated oven, bake for 4-5 minutes, then flip and bake for another 3-4 minutes. Let them rest on the baking sheet.
- Slice the brie, prosciutto and pears.
- Assemble the crostini: bread, brie, pear, prosciutto, arugula and drizzle balsamic glaze right before serving. Enjoy!
Notes
- Optional: you can use parchment paper to bake the crostini.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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